November 2, 2016
This quince jelly recipe is dead easy to make and is delicious especially with red meat and cheese. Quince jelly can be pricey at the supermarket so you'll save yourself a bob or two.
You can tell a quince is ripe by smelling the blossom end of it. Ripe quince have a strong, floral fragrance. To get the best out of your jelly make sure you only use quinces that are ripe.
1Put quince pieces in a large stockpot with a thick bottom and add water until the quince is covered by about an inch.
2Bring to a boil, then simmer until soft, which will take around an hour.
3Mash the quince to a thick but runny consistency. Add more water if required. If it's too thick you'll struggle to get much juice out.
4Line a metal strainer with muslin cloth and spoon the quince pulp in. Leave to drip for at least 4 hrs (or overnight).
5Measure the juice and pour it into a heavy bottomed pan and heat slowly. Add the sugar (500g of sugar to every 600ml of juice) and stir until dissolved.
6Once the sugar has dissolved bring to a rapid boil, skimming the foam from the top, until it reaches setting point.
7Pot into steralised, warm, dry jars, cover and seal.
A jam thermometer is very handy for this recipe. But if you don't have one, put a half teaspoonful of the jelly on a chilled (in the freezer) plate. Allow the jelly to cool a few seconds, then push it with your fingertip. If it wrinkles up, it's ready.