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Jelly · From Bladwijzer
Chinese quince jelly
- Makes: ± 4 jars
- Time: 1 hr 30 + overnight straining
- From: Chinese quince
Ingredients
- 1.5 kg Chinese quinces
- 2 litres water
- sugar (± 750 g per litre of juice)
- juice of 1 lemon
Method
- Rub the down off the fruits, cut them into pieces with skin and core and simmer gently in the water for 1 hour until very soft.
- Leave to drip overnight through a cloth into a bowl; do not squeeze, so the jelly stays clear.
- Measure the juice, add 750 g sugar per litre and the lemon juice and boil hard until a drop sets on a cold plate (± 10 to 15 minutes).
- Skim, fill clean, hot jars and seal.
Storing: Unopened, a year in a cool, dark place. Lovely with cheese, game or on toast.