Quince Jelly

Ingredients

• 1.7 kg quinces
• 2 litres water
• granulated sugar (see recipe for quantities)

Instructions

1. 1

   Prepare the quinces - Wash the quinces, and cut into chunks - about 1" / 2.5cm cubes. No need to peel or core.

2. 2

   Cook the quince - Add the quinces to a saucepan and just cover with water, and heat until simmering. Cook for about 30 minutes until the fruit is soft. Lightly mash with a potato masher to break the fruit up.

3. 3

   Strain - Spoon or ladle the cooked quinces into a jelly bag suspended over a bowl. Allow to drip for at least 12 hours or overnight. For the clearest results, don't poke or squeeze the jelly bag.The strained liquid will be pale pink, cloudy and slightly thick. It will clarify once you cook the jelly.

4. 4

   Weigh the sugar - Weigh the juice. Weigh out 75% of the weight of juice in granulated sugar.

5. 5

   Dissolve the sugar - Add the juice and sugar to a large saucepan, stock pot of preserving pan (which should be less than half full). Heat gently, stirring all the time, to dissolve the sugar. Meanwhile place the jam jars in a roasting tray in an oven set to 140°C / 275°F / GM 1 to sterilize them.

6. 6

   Boil the jelly - Once the sugar has dissolved turn the heat up high to until the jelly is at a rolling boil.

7. 7

   Test for set - Start to test for setting either by temperature (when jelly reaches 105°C), or by the wrinkle or flake method. See notes below

8. 8

   Pot the jelly - Once the jelly has reached the setting point, remove from the heat. Fill the jam jars: I spoon the jelly into a glass jug, and then pour into the jars using a jam funnel. Seal the hot jars with their lids.As the jelly cools, the lids will pop showing that a seal has formed.