Thursday, 23 April 2015
In addition to the quinces from our own tree I was given a big box of quinces from Maria and
With so much bounty I made some quince jelly, a few more containers of quince for the freezer and some more quince paste
This year I made the jelly from the peel and pips that were removed for the paste and slowly roasted quince. It worked out perfectly and s an excellent way to use up all the quince trimmings. You need lots of quinces to do this, otherwise just use whole quinces,
To Make Quince Jelly
First up wash the quinces to remove the soft furry stuff on the outside.
Measure the strained liquid. Allow 1 cup of sugar or a little less for each cup of liquid.
Place in a saucepan and bring to boil, Stir and simmer until the jelly will test set on a cold plate.
Bottle in warm, sterilised jars.
Delicious on warm, buttered toast.
You can read more about the process here and here