Quince Jelly
Quinces appear on the trees in the autumn and range in colour from yellow, to brown to red with a mixture of all three. They are extremely hard and are inedible raw and extremely sharp in taste. They can be the size of small apples to the size of a small marrow. Quince jam can be used to accompany roasted meats or used to marinate lamb or beef.
Preparation time: 20 - 30 minutes plus over night dripping Quantity: Makes 3 jars Cooking time: 20 minutes or so
Ingredients
3 lb. / 1& 1/2 kilos Quince
1 lemon - juiced
4 lime leaves (op)
1 lemon grass (op) - crushed
water
plus -
For every 1 pint / 550 ml quince juice you add 16 oz / 450 g caster sugar
Added Extras (op) = (optional)
1 lime - juice
6 lime leaves
6 cardamon pods
Method
- Prepare the quince, by peeling the hard fruits and removing all the seeds
- Place all the washed peeled quince in a large thick bottomed pan
- Add the lemon juice and the 1st lot of lime leaves and lemon grass
- Cover with water
- Bring to the boil
- Rapid simmer until the quince are soft or some variety's will self mash!
- Place the ingredients in a jelly bag over a bowl and leave somewhere cool over night to drip pure quince juice
The next day -
- Squeeze out any remaining liquid from the jelly bag
- Measure out the liquid for every pint of juice add a pound of sugar
- Place in a large saucepan with the optional added extras
- Bring to a rapid boil
- Bring up to 110*c or the jam stage this takes about 10 - 15 minutes
- Skim of any scum from the top
- Pour in to sterilized jars with or without the extras (I keep them in)
- Cover with a waxed disc and fit with a lid
Store in a cool place for several months