Quince jelly

Makes 3 X 250ML Sauces and accompaniments

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Method

Wash the quince and fill a jam pan with a few litres of water. Peel the quince one at a time and cut in half, then into 2cm pieces (without removing the cores and pips as pectin is held in the skin too). Put them straight into the pan, along with the peel, so they don’t discolour. Add more water if they aren’t all covered. Cut a rough circle of baking paper large enough to cover the quince and place a plate on top to weight down the fruit.

Bring to the boil then reduce to a simmer for about 2 hours until the quince are very soft and the juice has a delicate rosy glow. Put the fruit into a jelly bag and leave to drip overnight.

Put the juice in a measuring jug and calculate 450g sugar for every 500ml of juice. Pour the juice into a jam pan and add the sugar. Over a low heat, allow the sugar to dissolve gently. Put the lemon quarters in a muslin bag or wrap securely in muslin then add them to the liquid.

Bring the mixture to a fast boil for about 12 minutes until turning to a jelly. Test for a jelly set by spooning a little of the liquid onto a cold plate and putting in the fridge – it should jellify quickly.

Transfer the quince jelly to sterilised jars, cover and label.