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.