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Quince Jelly

Western.Chefs's picture
  Quinces 4 Pound
  Water 6 Pint
  Granulated sugar 3 Pound

1. Wash the quinces thoroughly and chop them up coarsely

2. In a saucepan, add the chopped up quince along with four pints of water and simmer with a lid for ninety minutes till tender
3. When soft, squash the pulp with a potato masher, turn the heat off and ladle the mixture into a scalded jelly bag
4. Allow it to drip for half an hour, Remove the pump from the bag and add back to the saucepan along with the rest of the water
5. Simmer for another half an hour and ladle the fruit and juice into a jelly bag, leaving to drain for another several hours
6. Measure all the juice into the saucepan, about three pints, and bring to a boil
7. For every pint of the juice add a pound of granulated sugar and stir over low flame till the sugar dissolves
8. Bring to a boil, skim and cook rapidly till its setting point, say ten minutes
9. Turn the heat off, skim once more and pour the mixture into clear warm jars, covering and sealing while still hot

10. Serve/Use as appropriate

Recipe Summary

Difficulty Level: 
Preparation Time: 
25 Minutes
Cook Time: 
70 Minutes
Ready In: 
95 Minutes

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