Quince jelly is a treat

This recipe is from Fresh & Lo­cal, Recipes In­spired by the Ti­maru Farm­ers Mar­ket and was con­trib­uted by Or­ganic Fruit Adair.

Waitaki Herald - - CLASSIFIED -

Quince Jelly Jam Wash and chop up cleaned whole quinces – skins and cores in­cluded. Put in a large pot or jam pan, cover with wa­ter and bring to the boil. Sim­mer gen­tly un­til the fruit has pulped. Care­fully put the pulp into a fine cot­ton pil­low case or mut­ton cloth bag, hang­ing the bag over a large con­tainer to catch the juice overnight. Mea­sure the juice into a large pan, and bring to the boil adding one cup of sugar for ev­ery cup of juice. Boil rapidly un­til a skin forms on a small test quan­tity on a cold saucer. Pour into hot ster­ilised jars and add jam cov­ers.

Quince is an old fash­ioned fruit with a flavour like noth­ing else.

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