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.
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.