Recently I was given some quinces – here’s my recipe for Quince Jelly.
This can be used as an accompaniment to cheeses or meat dishes
Cut up and put into pan.
Cover with water and boil until pulpy.
Cool and then strain – using a jelly bag.
If you don’t have a jelly bag use a colander or sieve.
Measure juice and put into pan with sugar. 800 g per litre. (1lb per pint)
Test for setting when set pour into sterilised jam jars.