Quince Jelly

Serves: makes eight 8oz (225g) jars

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 mins

3 lb - quinces

2 pints - water

3¼ lb - caster (superfine) sugar

3 fl oz - liquid pectin

4 tablespoons - lemon juice

Core and chop the quinces (no need to peel) and place them in a large pot. Add the water and bring to the boil. Reduce the heat and simmer, covered with a lid, for 15 minutes then strain off 1¾ pints (1 litre) of the juice into a heavy pan.
Add the caster (superfine) sugar to the juice and bring to the boil over high heat, stirring constantly. Stir in the lemon juice then the pectin and boil for one full minute stirring all the time. Remove the pan from heat and skim off any foam. Ladle the jelly into hot, sterile jars, and process in a hot water bath to seal (see notes below). Stored in a cool place, your home-made Quince Jelly will keep for months. Refrigerate jelly after opening.