What you’ll need (for six jars):
- 12 Quinces
- 1.5 kilos sugar
- 1 lemon
- 12 jars and lids
- Preserving pan
What to do:
- Wash the quinces to get rid of the fuzz
- Cut up into small pieces. Put everything – fruit, pips & core into a preserving pan.
- Add the peeled skin of a lemon and its juice
- Cover with water, and bring to the boil.
- Boil until soft – maybe 30 – 40 mins
- Mash with potato masher or hand held blender until you just have pulp
- Pour it all into a muslin bag
- Hang it somewhere safe
- Let drip for at least 24 hours into a bowl DO NOT SQUEEZE OR IT WILL BE CLOUDY
- Prepare your jars & lids – wash and dry thoroughly
- After you think that there’s nothing left to drip, weigh the juice.
- Pour the juice into a preserving pan and add the same amount of sugar [If you don’t have a preserving pan that’s ok, but a preserving pan is better because it concentrates down more quickly with the wider top of the pot.]
- Bring to the boil stirring constantly. Never leave it!
- Simmer the jelly away gently for about 30 mins, stirring occasionally.
- Place your washed and dried jars in the oven in a roasting pan on 100 degrees to sterilize. They will need 20 minutes at least. Put the lids into a pan of water to boil.
- Test for set-ness by taking a spoon that you have left in the freezer, and dipping it into the jelly. If the jelly stays and sets on the spoon it is ready. If not, simmer it some more, and re-check.
- You can leave a saucer in the freezer and put in some jelly and leave for a second. Push it with your finger. If it crinkles it is ready!
- When you are happy it’s ready, take it off the heat to stop simmering. There will be some foamy scum on the top which you will need to remove. I use a big spoon or a cup to scoop it off the top. Try not to disturb it too much or mix it into the jelly. You might have to sacrifice some jelly at this stage, but it’s worth it.\
Get out your jars and bottle your lovely jelly. If you don’t have lids you can buy these cellophane covers that come with rubber bands. These are ok. Put them in a saucer of water as you need them and they will stretch over the jar and seal nicely.
All afternoon you will hear the ping and pop of the jar lids sucking down and sealing. So incredibly satisfying!