Ingredients
Method
- Put roughly chopped quinces (everything included), lemon juice, and water in a large preserving pan. Bring to boil — simmer gently 45–60 minutes until completely soft and deeply fragrant.
- Pour into a jelly bag or muslin-lined colander over a large bowl. Leave to drip 4–6 hours minimum — overnight ideal. Do not squeeze.
- Measure strained juice — weigh 450g sugar per 600ml juice. Warm sugar in a low oven 15 minutes.
- Bring strained juice to the boil. Add warm sugar — stir over medium heat until every grain dissolved. Increase heat — boil vigorously 8–15 minutes. Test for set at 8 minutes using wrinkle test or thermometer (104–105°C).
- Remove from heat — skim foam. Ladle immediately into warm sterilised jars. Seal immediately. Label and store.
Notes
Do not peel or core the quinces — the pectin is in the skins, cores, and pips.
Do not squeeze the jelly bag — squeezing gives a cloudy jelly. Let it drip overnight.
The colour deepens to rose-amber as it boils — this is correct and beautiful.
Start testing at 8 minutes — quince has high pectin and sets relatively quickly.
Magnificent as a gift — few people have tasted it and everyone is immediately charmed.
Sealed jars keep 12 months. Opened jars refrigerate for 6 weeks.
