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.
Here’s a simple recipe for quince jelly, a wonderful accompaniment to cheeses and cold meats.
- 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
- 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
- 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
- Discard the pulp, then transfer the strained juice to a large, deep saucepan
- 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