British Quince Jelly
A great way of using up surplus quinces. A lovely addition to sweet and savoury dishes.
Equipment
Ingredients
- 2 kg Quinces
- 1.25 litres Water
- 1 kg Sugar (Granulated )
Instructions
- Wash the quinces and cut off any bad bits. Cut into chunks or slices (no need to peel or core). Place in a large stainless steel pot and add the water.2 kg Quinces, 1.25 litres Water
- Bring to the boil, then reduce the heat for about 30 minutes until mushy.
- Line a colander with a muslin cloth or jelly bag and set it over a large bowl. Spoon in the quince mixture without pressing down and allow to stand for at least 4 hours or overnight until all the juices have dripped out.
- Measure the quince juice into a clean stainless steel saucepan, and for each 250ml/1 cup juice, add 200g/1cup sugar. Heat gently until the sugar has dissolved, then increase the heat to boiling point.1 kg Sugar
- Continue to boil until the mixture reaches 105°-110°c (220-225°f). After 15 -20 minutes test to see if it's ready take a cold plate from the fridge and add a small amount, and wait for a few minutes. It should wrinkle with your fingertips when ready.
- Skim away any excess froth and discard. Pour into hot sterilised jars. Seal immediately and allow to cool.
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Notes
Quince jelly doesn't take as long to set as it would to make jam because they are full of pectin. So even if it looks runny after 15 minutes, check to see if it's ready.
Nutrition
Calories: 1224kcalCarbohydrates: 319gProtein: 1gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.04gSodium: 23mgPotassium: 548mgFiber: 12gSugar: 302gVitamin A: 270IUVitamin C: 26mgCalcium: 42mgIron: 1mg
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