Ingredients

• 1 kg (2 1b)barely ripe quince
• 1.5 litres (6 cups) water
• sugar

Method

Wash and scrub quince and place in a large saucepan with water and 3/4 cup sugar. Bring to the boil and keep boiling gently for 2 hours, until quince are light pink.
Lift out quince and chop flesh, discarding the core. Return flesh to the saucepan and measure contents of pan adding one cup of sugar to every cup of pulp. Slowly return to the boil, stirring to dissolve sugar. Boil for 30 minutes or until jam sets when tested. Pour into sterilised jars and seal when cool.

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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Method