Quince jelly

Contains pork – recipe is for non-Muslims only

Serve this rose-coloured quince jelly as part of a cheeseboard, or alongside pork or game dishes. It’s a great way to use up a glut of the fruit

Prep:20 mins
Cook:2 hrs
plus 4-8 hrs straining
Easy

Nutrition per serving

kcal 34
fat 0g
saturates 0g
carbs 9g
sugars 0g
fibre 0.1g
protein 0g
salt 0g

Ingredients

1.5kg ripe quince, chopped
1 lemon, zest peeled into strips, juiced
900g preserving sugar (you may need less)
1 tbsp orange blossom water (optional)

Method

Put the quince and lemon peel and juice in a large, deep saucepan. Cover with water (you'll need about 3.2 litres) and bring to the boil. Reduce to a simmer and cook for 1 hr 30 mins until the quince is very soft.
Line a colander with muslin cloth, and put over a very large saucepan or heatproof bowl. Tip the quince into the lined colander, cover with a clean tea towel and leave to strain for 4-8 hrs until all the juice has dripped out. Discard the pulp, then measure out the strained juice and transfer to a large, deep saucepan (the jelly will bubble up high as it cooks). Add 500g sugar for every 600ml juice.
Bring to the boil over a low heat, stirring to dissolve the sugar. Bring to a rapid bubble and cook until the temperature reaches 105C on a sugar thermometer. Remove from the heat and stir in the orange blossom water, if using. Ladle into hot sterilised jars and seal. Will keep in a cool, dark place for up to a year.

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