- 1.5kg caster sugar
- 90ml liquid pectin
- 1L water
- 1.4kg quinces, cored and chopped, peels on
- 4 tablespoons lemon juice
Prep:30min › Cook:15min › Ready in:45min
- Sterilize eight 8 oz jars in boiling water for at least 5 minutes, and have new lids ready.
- 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.
- 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.
- Store sealed jars in a cool dark place. Refrigerate jelly after opening.
I eat raw quince all the time and love it! - 21 Sep 2013
Here in Croatia we make quince jelly out of peel and similar leftovers. The best part of the fruit is used to make Kotonjata or as Germans call it Quittenkäse. - 27 Oct 2011