I was given some Quince’s the other day so decided to make some quince jelly , it will be nice at christmas with some cheese 🙂
Wipe the fruit, cut it up roughly but do not core or peel.
Put the chopped fruit in a pan, barely cover with water and simmer until soft and pulpy.
Strain through a jelly bag overnight.
Measure the liquid, for every pint add 500g (1lb) granulated or caster sugar.
Add the sugar to the pan with the strained liquid and over a gently heat, stir until the sugar is dissolved. Once dissolved boil for 10 minutes. Test for setting by spooning a little on a plate, cool for a few minutes push your finger through the jelly and if it wrinkles it is ready for setting.
Pour into sterilized jar, seal and label.