Basic Recipes

Quince jelly

Quince jelly

Ingredients

  • 2 kg quince
  • 1 kg gelling sugar

Instructions

1

Wash and peel the quince and cut into quarters.

2

Remove the pips and then cut each quarter in half.

3

Cook the quince thoroughly in a steam juicer for approximately 60 minutes over a high heat.

4

Pour the quince juice into a measuring cup.

5

Add 1 part sugar per 2 parts juice (i.e. 500 g).

6

Pour the mixture into a saucepan and boil for 5 minutes, skimming occasionally.

7

Remove from the heat and pour into clean jam jars, placed on a damp cloth.

8

Close the jars immediately, turn them upside down and allow to cool completely.

Notes

Quince jelly can be used to glaze fruit tarts or to add more flavour to a fruit salad. It can also be served for breakfast, and is wonderful on croissants.

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