- 2 quinces, washed and cut into 1 inch pieces
- 500-600g caster sugar
- 2-3 jam jars, sterilised
1. Put a plate in the freezer (all will be revealed later).
2. In a saucepan, add the quince pieces (pips, skin and all) and enough water to cover them by ½ inch.
3. Bring to a boil. Cover. Reduce to a simmer for about 45 mins. When soft, turn off the heat and pulp the quince with a potato masher.
4. Hang and strain the pulp through a double thick muslin cloth for about 1/2 hr, over a bowl. Once cool enough, squeeze out the remaining liquid by hand. Weigh your liquid. Return it to the pan.
5. Add 80g of sugar to every 100g liquid. Simmer rapidly for a further 45 mins.
6. Check for its setting point by taking your plate out the freezer and putting a bit of the jelly onto it. It should form a skin straight away if ready.
7. When ready, pour into sterilized jars and pop the lids on.