Quince jelly
If you're looking for an elegant update on jam, this quince jelly recipe ticks all the boxes. Perfect to use at any time of the day, the floral undertones of this sweet and tart jelly make a versatile option for afternoon tea and as well as a fragrant alternative to your breakfast condiment. Spread on toast, cheese, or pastries, and enjoy every single moment.
Recipe note: You’ll need a large stockpot.
Ingredients (4)
- 1.2kg quinces
- 600g white sugar
- Juice of 1 lemon
- Scones and whipped cream, to serve (optional, see notes)
Method
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1.Wash quince under running water, rubbing skin with your hands to remove fuzz. Dry with paper towel. Cut into large wedges. Place in a large saucepan with 4 cups (1L) water. Bring to the boil over high heat. Reduce heat to medium-low, cover and simmer for 1 hour or until very soft
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2.Drain quince in a fine sieve over a large bowl to catch cooking liquid. Press down on fruit to release all liquid. Reserve pulp (see notes). Line a fine sieve with a piece of damp muslin and place over a bowl. Pour over drained liquid; this time, do not press down or squeeze the muslin.
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3.Pour liquid into a large stockpot. Add sugar and lemon juice. Stir over medium heat until sugar dissolves. Increase heat to high and bring to the boil. Boil, stirring often, for 15 minutes or until jelly is set when tested (see notes, above). Remove from the heat.
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4.Stand for 5 minutes to settle then use a large spoon to remove any impurities that have risen to the top. Pour into warm sterilised jars (see notes) and seal. Set aside to cool. Serve with scones and whipped cream, if desired.
Recipe Notes
Use pulp to make quince paste. Pass pulp through a mouli (or mash with a fork and pass through a fine sieve) and measure how many cups it makes. Place in a large heavy-based saucepan with the equivalent cup amount of white sugar and the juice of 1 lemon. Stir over medium heat until sugar dissolves. Reduce heat to low and cook, stirring occasionally, for 3 hours. or until a thick, dark red paste. Transfer to a baking paper-lined cake pan, or small serving bowls of your choice. Flatten surface with a spatula. Cover with plastic wrap and chill until ready to use.
For the ultimate CWA scone recipe, click here.
How to sterilise jars:
The best way to sterilise jars is by running them, and any rubber seals and lids, through the hottest cycle in your dishwasher. Otherwise, wash in very hot soapy water, rinse under very hot tap water and then place jars and metal lids (no seals) directly on the shelves in a preheated 120°C/100°C fan-forced oven until completely dried. Allow seals and non-metal lids to dry on a clean towel in direct sunlight, turning a few times until completely dry.
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