Quince jelly
Contains pork – recipe is for non-Muslims/non-pork eaters.
Serve this rose-coloured quince jelly as part of a cheeseboard, or alongside pork or game dishes. It’s a great way to use up a glut of the fruit
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Prep:20 mins
Cook:2 hrs
plus 4-8 hrs straining - Easy
Nutrition per serving
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kcal 34
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fat 0g
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saturates 0g
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carbs 9g
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sugars 0g
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fibre 0.1g
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protein 0g
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salt 0g
Ingredients
- 1.5kg ripe quince, chopped
- 1 lemon, zest peeled into strips, juiced
- 900g preserving sugar (you may need less)
- 1 tbsp orange blossom water (optional)
Method
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.
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.
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.
