- 1.5 kg quinces,scrubbed and roughly chopped
- 2 lemons, chopped (skin and all)
- 12 cloves
- 6 allspice (These are a bit tricky to find. I didn’t have any so I used ½ tsp allspice powder but I, subsequently, found some.)
- 1 stick of cinnamon
- 1 tsp mace
- small piece fresh ginger, chopped
- 2.5 litres of water
- Put all ingredients (except the sugar) into a large pot and bring to the boil, then gently simmer for at least 45 minutes or until the fruit is soft.
- Pour all the contents of the pot into a jelly bag or cloth-lined colander or whatever you use that will do the job. Wait until all the fluid drips out. All the recipes say don’t squeeze the bag but who could possibly resist it, especially when you can see lots of fluid that hasn’t gone through? It is up to you.
- Measure your juice.
- For every one pint of fluid (570mls), add 1lb (450g) of sugar.
- Stir until the sugar is dissolved, then boil rapidly until the temperature is 105˚C. Test to see if it has set; if not, add some lemon juice or home-made or commercial pection then bring back to 105˚C and test again. It took a long time to reach 105˚C so maybe a little less water could be used (see below). After the first time, I added a jar of my home-made pectin (click here for the recipe) and the juice of 2 lemons. The second time I was happy with the set.
- Remove all the scum from the jelly and then pour into sterilised jars.
I love the vibrant colour of the jelly!
Hi Sue, it looks beautiful, doesn’t it?