Puddings and cakes
- Serves: 4
- Preparation time: 30 minutes
- Cooking time: 1 hour and 20 minutes
- 6lb (3kg) Ripe quince
- 2 1/4lb (1kg) Granulated or preserving sugar (or 1lb/500g for every 1 pint of liquid)
- Pared rind and strained juice of 2 lemons
- Wash the quince well and cut up including skin and core.
- Place in a large pan with enough water to cover it and simmer until pulpy - this should take an hour.
- Put the pulp in a jelly bag or muslin and leave to drip for 4 hours or overnight.
- Measure the liquid and pour into a pan. Add the sugar, adjusting according to the quantity of liquid.
- Add the lemon juice and the rind, wrapped in a piece of muslin.
- Heat slowly to dissolve the sugar then quickly bring it up to the boil.
- Boil for 10 minutes and test for setting point.
- Pot into warm, dry jars and seal.
Top tip: Setting point
Test the setting point by putting a plate in the fridge to make it cold. Once the jelly is ready to be tested, drip a little onto the cold plate and leave for a couple of minutes. If it wrinkles up when you run your finger in it, the jelly is set. If not leave the jelly to boil for longer and test every 3-5 minutes.