Quince Jelly Recipe
Quince Jelly
Ingredients
1.7 kg quinces
2 liters water
granulated sugar (see recipe for quantities)
Method
Wash the quinces and cut into chunks - about 2.5cm cubes.
Add the quinces and water to a saucepan, and heat until simmering. Cook for about 30 minutes, until the fruit is a soft pulp.
Drain the liquid from the peels and cores and discard the pulp.
Weigh the juice. Weigh out 75% of the weight of juice in granulated sugar.
Add the juice and sugar to a large saucepan - the saucepan should be less than half full. Heat gently, stirring all the time, to dissolve the sugar.
Turn the heat up high to until the jelly is at a rolling boil
Once the jelly has reached the setting point, remove from the heat. Fill the jam jars.
Enjoy as a sweet touch with picnics and snack platters.
Quince Jelly
Ingredients
1.7 kg quinces
2 liters water
granulated sugar (see recipe for quantities)
Method
Wash the quinces and cut into chunks - about 2.5cm cubes.
Add the quinces and water to a saucepan, and heat until simmering. Cook for about 30 minutes, until the fruit is a soft pulp.
Drain the liquid from the peels and cores and discard the pulp.
Weigh the juice. Weigh out 75% of the weight of juice in granulated sugar.
Add the juice and sugar to a large saucepan - the saucepan should be less than half full. Heat gently, stirring all the time, to dissolve the sugar.
Turn the heat up high to until the jelly is at a rolling boil
Once the jelly has reached the setting point, remove from the heat. Fill the jam jars.
Enjoy as a sweet touch with picnics and snack platters.
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