Quince Jelly
| 6 large (1 3/4 kg ) Quinces |
1 3/4 litre ( 7 cups ) of water |
| 5 cups sugar, approximately |
1/2 cup of lemon juice |
Combine Quinces and water in a large saucepan, bring to the
boil, and simmer, covered for about an hour or until the quinces are soft.
Strain the mixture through a fine cloth. Allow the liquid to drip through the cloth
slowly. Do not squeeze the pulp. When complete, discard the pulp.
Measure the liquid and pour it into a large saucepan. Add the correct amount of sugar (
according to the pectin test
) to each cup of the liquid. Stir the mixture over a low heat until the sugar is dissolved.
Stir in the lemon juice, and bring to the boil. Boil, uncovered, for about 25 minutes, or
until jelly sets when tested. Pour into hot sterilized jars and seal when cold.
Makes about four cups.
E-mail Me