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   PRESERVES
Quince Jelly

INGREDIENTS: Quinces - 1.75 kg (4 lb), Lemons - 3 rind and juice, Water - 3.5 litres (6 pints), Sugar.

COOKING: 1. Wash the quinces and chop. Simmer, covered, with 2.25 litres (4 pints) water, the lemon rind and juice until tender - about 1 hour.
2. Strain through a jelly bag. Return the pulp to the pan and add the remaining water. Bring to the boil; simmer for 30 minutes, then strain.
3. Mix the two extracts together and measure. Add 450g (1 lb) sugar to each 500 ml (1 pint) of extract. Return to the boil and boil vigorously until the setting point is reached.
4. Pot and cover the jam in the usual way.