Quinces are one of the stars of the autumn orchard, as their fruit makes some of the finest preserves. Fully ripe quinces are incredibly aromatic – they smell like fruity bubble gum – but are inedible raw. However, slow cooking is their salvation, as it eventually renders the flesh as soft as Russian fudge. If you’ve got quinces at home, give this delicious jelly recipe a go.
- 1kg quinces
- Sugar (quantity will vary – see instructions below)
- Rinse 1kg quinces and roughly chop, skins, cores and all, into a large pot. Just cover the chopped fruit with water and bring to the boil, gently simmering, with the lid on, until the flesh turns rose-pink and mushy (about 30 minutes).
- Strain the fruit pulp through a jelly bag or muslin-lined bowl overnight; you need the juice, not the pulp, to make a crystal clear jelly.
- Measure the liquid and match, cup for cup, with sugar. Bring to a simmer, stirring until the sugar dissolves, then boil hard until setting point is reached (about 10 minutes). Quinces are rich in pectin, so quince jelly sets reliably.
Thanks to Lynda Hallinan for this delicious recipe