The secret to a good quince jelly, I think, is to simmer the fruit for a long time so it reaches a beautiful pink colour. Like crab apples, quinces turn pink as they cook, but they take a lot longer to do so. Your jelly will be delicious with roast pork, lamb or duck, Cheese, or just on toast or rice pudding.
INGREDIENTS
900g quince
lemon juice
450g white granulated sugar
METHOD
Chop quince (do not peel or core) into pieces and place in a large pan. Add 900ml cold water and a large squeeze or two of fresh lemon juice. (Lemon pairs well with quince, and also helps release the pectin.) Cover and simmer until the fruit is very soft and has turned a beautiful pink colour. This may take two or so hours.
Pour into a jelly bag or muslim and leave juice to strain through into a bowl. Don’t rush it by squashing down the pulp. But you could lay a saucer on top and weigh it down with a tin can.
Measure juice. Heat in a large pan to a simmering point then tip in 450g sugar for every 600 ml of juice. Keep the heat low and stir gently until dissolved.
Resist the temptation to stir, but check it does not boil over. Test for setting point: A temperature between, 104° to 105°C
Carefully pour hot syrup into hot jars until just a couple of mm from the brim
You should have a perfectly clear, ruby jelly
Original Recipe Marguerite Patten
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