Quince jelly is great on hot crumpets and toast. Or serve it with roast meats as a special treat.
Makes: 1.5 litres
Prep time: 30 mins
Cooking time: 1 hr 20 mins
Total time: 1 hr 50 mins
Skill level: Easy peasy
Costs:Cheap as chips
- 3kg (6lb) ripe quinces, unpeeled
- 1kg (2¼lb) granulated or preserving sugar (or 500g/1lb to every 600ml/1pint of strained juice)
- Pared rind and strained juice of 2 lemons
- Wash the quinces well and cut into chunks, removing any blemished or rotten parts – it’s fine to keep the skin on and the cores in. Put in a large pan and pour over enough water to just cover the fruit. Simmer until pulpy, which will take at least an hour.
- Put the pulp into a jelly bag or muslin cloth and leave to drip for at least 4 hrs (or overnight).
- Measure the juice (it’s likely to be about 1.25 litres/2 pints) and pour it into a preserving pan. Stir in the sugar, adjusting the amount if you have more or less, the lemon rind, tied together in a piece of muslin, and the lemon juice.
- Heat slowly, stirring occasionally to dissolve the sugar. Bring to the boil rapidly, skimming the scum off the top, until the jelly reaches setting point.
- Pot into warm, dry jars, cover and seal. Serve your quince jelly on crumpets, muffins or toast, or with roast hot or cold meats, especially game.
Nutritional information per portion
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.