Quince Jelly Recipe

How to Make Quince Jelly

1. Wash quinces thoroughly to remove any fuzz. Scrub gently.
2. Peel and core the quinces. Save the peels and cores.
3. Slice the peeled quinces into a large preserving pan or pot.
4. Add 475ml water to the sliced quinces.
5. Set aside. Don't worry if the quinces discolor slightly.
6. Place the quince peels and cores in a separate saucepan with the remaining 475ml water. Boil for 30 minutes.
7. Strain the peel and core mixture. Add enough water to the strained liquid to reach a total of 475ml (2 cups).
8. Add the liquid from the peels and cores to the sliced quinces in the preserving pan.
9. Bring the mixture to a boil, then reduce heat and simmer gently for 1 hour, or until the quince flesh is very tender.
10. Prepare a large piece of cheesecloth or double layer of butter muslin. Scald with boiling water, wring out thoroughly, and drape it over a large deep bowl.
11. Carefully pour the quince and liquid mixture into the cheesecloth. Gather up the ends.
12. Tie the cheesecloth securely with string and suspend it over the bowl, making sure the bag is firmly attached to a fixed object. This allows the juice to drip slowly into the bowl.
13. Let the juice drip for 24 hours. Do not squeeze the bag; this will make the jelly cloudy.
14. Measure the collected quince juice. For every cup (237ml) of juice add 1 cup (237ml) of sugar.
15. Pour the measured juice into a clean preserving pan. Add the sugar. Stir over medium heat until the sugar dissolves completely.
16. Add the lemon juice and geranium leaves. Bring the mixture to a rolling boil.
17. Boil rapidly for 25 minutes, skimming off any foam that forms on the surface.
18. To check for setting point: place a teaspoonful of the jelly onto a cold saucer. Let it cool for a minute.
19. Run your finger across the surface of the jelly. If the surface wrinkles when you push it, it's ready.
20. Remove the geranium leaves.
21. Ladle the hot jelly into hot, sterilized jars.
22. Seal the jars when completely cooled.