23 January, 2015

Quince Jelly

Quince Jelly
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Quince Jelly
  • 8 large quinces
  • 2kg sugar
  • 4lt water (enough to cover quinces)
  1. Wipe fruit, do not cut or peel.
  2. Place whole fruit in preserving pan with sugar and water.
  3. Bring to boil then maintain a rolling boil for 4 hours, skim froth occasionally.
  4. When the liquid hangs from the spoon in large drops it's ready.
  5. Lift out fruit and pour liquid into hot jars and seal.
  6. Save fruit this is delicious as a desert with custard or ice-cream.