Quince jelly is generally used as an accompaniment for maybe cold meats and cheeses, you can also eat it spread onto warm buttered toast. Quinces themselves are not nice for anything but jelly or quince cheese. They are high in pectin so the jelly sets well. Making a jelly using say blackberries – which do not set well – and quinces is a very good combination.
- Normal granulated sugar
- Wash the fruit, do not peel.
- Cut each quince into quarters and put into a large jam pan
- Cover the quinces with water.
- Bring gently to the boil and then let simmer until the quinces are soft.
- If you have a jelly bag strain the juice into a container, do not squeeze through otherwise it will end up cloudy. If you don’t have a jelly bag just use a sieve and be done with it, it will taste the same but not look quite as good.
- For every pint, 570ml, collected, add 1lb, 450g sugar to the jam pan.
- Bring to the boil slowly and stir well to let the sugar dissolve, when the sugar has dissolved boil rapidly.
- You can tell when it has reached the setting point by pouring a few drops onto a cold saucer, let the jelly go cold and then push the droplets with your finger, it the drops wrinkle up, your jelly is ready to be poured into warm preserving jars. As soon as you have poured the jelly into the jars, put their lids on as this helps to preserve the jelly.
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