- 2Kg quinces
- Juice of 2 lemons
- 3 litres water
- Scrub the quinces well and chop them up and add them to a preserving pan with 2 litres of water and the lemon juice.
- Bring the pan to the boil and simmer until the fruit turns to a pulp and the juices are released (usually about 45-60 minutes).
- Strain the pulp through a jelly bag for about 20 minutes, then put the pulp back into the preserving pan with the remaining (1 litre) water, and bring back to the boil, and simmer for another 30 minutes, then strain again.
- Mix the strained juice from both extractions and measure and put into to a clean pan, then bring to the boil.
- As soon as the juice reaches boiling point reduce to a simmer then add the sugar (you should add sugar at the rate of 1Kg for every litre of juice)
- Stir the jelly until the sugar has dissolved.
- Bring the jelly to a rolling boil without stirring and boil until setting point has been reached.
- As soon as the setting point is reached remove from the heat, then skim any scum from the top and pour into sterilised jars.
- Seal immediately and store in a cool dark place.