Quince Jelly Recipe

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Ingredients:

Serving

3 kg ripe quinces
caster sugar
3 large lemons
3 liters water (or enough to cover the quinces)

Directions:

Wash the quinces, scourer off the down, and then quarter them roughly. Put the cut up quince into a preserving pan with the water and simmer long and slowly until they become soft. It can take over an hour to reduce well.
Strain through a jelly bag overnight (by jelly bag, I mean a tea towel or very fine sieve – whatever you have at your disposal that fits within that criteria will be fine). Do not force the juice, as it will make it cloudy.
Measure the juice into the preserving pan, and for each 600 mls of juice add 375g caster sugar. Bring juice to simmering point, add the sugar and the strained lemon juice. Dissolve over a very low heat. Boil fast and begin testing for a set after 10 minutes. When soft set is reached, pour into small, sterislised, hot jars and seal.
This jelly stiffens during storage, and looks like a ruby jewel in the jar. It is delicious is served with lamb or boiled or baked pork, or simply as jelly with toast and butter for breakfast.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	293.41 Kcal (1228 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	20.58mg	1%
Potassium	1025.02mg	22%
Total Carbs	77.61g	26%
Sugars	0.87g	3%
Dietary Fiber	10.87g	43%
Protein	0.29g	1%
Vitamin C	90.4mg	151%
Iron	5.3mg	29%
Calcium	62.5mg	6%

Amount Per 100 g
Calories	55.47 Kcal (232 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	3.89mg	1%
Potassium	193.77mg	22%
Total Carbs	14.67g	26%
Sugars	0.16g	3%
Dietary Fiber	2.05g	43%
Protein	0.05g	1%
Vitamin C	17.1mg	151%
Iron	1mg	29%
Calcium	11.8mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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