• 32servings
  • 45minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 1 1/2kg caster sugar

  2. 90ml liquid pectin

  3. 1L water

  4. 1.4kg quinces, cored and chopped, peels on

  5. 4 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  1. Sterilize eight 8 oz jars in boiling water for at least 5 minutes, and have new lids ready.

  2. Place the quinces in a large pot, and pour in water. Bring to the boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 1 litre of the juice.

  3. Mix juice with sugar and lemon juice in a heavy pot, and bring to the boil over high heat, stirring constantly. Stir in pectin, and return to the boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.

  4. Store sealed jars in a cool dark place. Refrigerate jelly after opening.


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