Quince jelly
- Preparation and cooking time
- Prep:
- Cook:
- plus 4-8 hrs straining
- Easy
- Makes 2 x 350ml jars
Skip to ingredients
- 1.5kg ripe quincechopped
- 1 lemonzest peeled into strips, juiced
- 900g preserving sugar(you may need less)
- 1 tbsp orange blossom water(optional)
Nutrition: Per tbsp
- kcal34
- fat0glow
- saturates0g
- carbs9g
- sugars8g
- fibre0.1g
- protein0g
- salt0g
Method
step 1
Put the quince and lemon peel and juice in a large, deep saucepan. Cover with water (you'll need about 3.2 litres) and bring to the boil. Reduce to a simmer and cook for 1 hr 30 mins until the quince is very soft.
step 2
Line a colander with muslin cloth, and put over a very large saucepan or heatproof bowl. Tip 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 measure out the strained juice and transfer to a large, deep saucepan (the jelly will bubble up high as it cooks). Add 500g sugar for every 600ml juice.
step 3
Bring to the boil over a low heat, stirring to dissolve the sugar. Bring to a rapid bubble and cook until the temperature reaches 105C on a sugar thermometer. Remove from the heat and stir in the orange blossom water, if using. Ladle into hot sterilised jars and seal. Will keep in a cool, dark place for up to a year.
