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.
Prep: 30 mins
Cook: 1 hr 20 mins
3 kgripe quinces, unpeeled
1 kggranulated or preserving sugar (or 500g to every 600ml of strained juice)
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.