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Quince Jelly – Virginia

Posted By Helen Jackson On January 25, 2010 @ 11:51 pm In Christmas Recipes,Jams, Jellies and Chutneys,Recipes,Sauce Recipes | 5 Comments



  • 2 kg quince
  • water
  • sugar





Chop quince into large pieces. Leave on skin and do not core.
Place pieces in a large saucepan and just cover fruit with water.
Bring to the boil and simmer until very soft, this will take about 45 minutes.
Line a sieve with an old clean teatowel and place over a deep bowl.
Pour soft fruit and cooking water into sieve.
Leave to drip juices into bowl for 24 hours. Measure juice by cupful back
nto the saucepan. Add the same number cupfuls of sugar as the
juice. Boil briskly until a jelly consistency.
This is when a teaspoon of jelly on a cold saucer forms a skin.
Pour into clean hot jars and seal when cold.

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