for 4 glasses

Stewed quince

1 kg	quinces
1 litre	water

Quince jelly

700 g	sugar
1	lemon, use only the juice

How it's done

Stewed quince

Rub the quince clean with a towel, remove the bud. Cut the fruit into slices, place in a pan with the water and bring to the boil. Cover and cook for approx. 30 mins. until soft. Remove the pan from the heat, cover and leave to stand for approx. 8 hrs. or overnight.

Quince jelly

Reheat the stewed quince, pour through a cheesecloth or jelly bag while still hot, drain (do not squeeze otherwise the jelly will become cloudy). Bring the quince liquid to the boil with the sugar and lemon juice while stirring constantly, boil fast for approx. 45 mins. (test to see if the jelly will set). Ladle the jelly into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the jars with screw-top lids, leave to cool on an insulating surface.

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