( Please see the sections on "Hints" and Conversion Tables
The good thing
about making Jelly is that there is minimal preparation needed. Just chop the unpeeled
fruit and use everything - skins, cores, pips and all! Each Jelly will need a simple
Pectin test to establish how much
sugar to add.
|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.
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