Quince jelly


Quince is a non-native tree in the rose family.  It’s related to apples and pears, in fact the fruits look a bit like an oversized pear.  It’s often grown for it’s attractive pink blossom but the fruits are not to be overlooked, and as it goes, I’m a masive fan of this quince jelly.

quince jelly | foraging | Kent | south east | London

Here’s a simple recipe for quince jelly, a wonderful accompaniment to cheeses and cold meats.

Ingredients

  • 1 kg of quinces, weighed after coring and peeling
  • 1 large lemon
  • 1kg of sugar
  • 1.2l of water

How to make quince jelly

  • Peel and core the quinces until you have 1kg of fruit

quince jelly | foraging | Kent | south east | London

  • Cut the fruit into small chunks and place them into a pan with the water and lemon juice and cook until the fruit is tender and soft
  • Line a colander with a muslin cloth and put over a very large saucepan

quince jelly | foraging | Kent | south east | London

  • Pour the quince into the lined colander, cover with a clean tea towel and leave to strain for 4-8 hrs until all the juice has dripped out

quince jelly | foraging | Kent | south east | London

  • Discard the pulp, then transfer the strained juice to a large, deep saucepan 

quince jelly | foraging | Kent | south east | London

  • Add the sugar and bring to the boil slowly, stirring until all the sugar is dissolved
  • Simmer the mixture until setting point is reached
  • Pour into sterillised jars

    quince jelly | foraging | Kent | south east | London

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    About Gary

    Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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