- 1 pound quinces
- 4 cups water
- Juice of one-half lemon
Remove the stalks from the quinces, but do not peel or core them. Cut them into large pieces and then grate them, including the skin, seeds and all, in a food processor.
Put the quinces in a preserving pan and pour in the water and lemon juice.
Bring to a boil, lower the heat, cover and simmer for 30 to 45 minutes, or until the quince flesh is soft. Pour the contents of the pan into a jelly bag suspended over a large bowl. Leave overnight to drain.
The next day measure the liquid in the bowl, and then pour it into a clean preserving pan. Add 1 cup sugar for every one and one-fourth cups of liquid. Stir over low heat until the sugar has dissolved. Bring the mixture to a boil and boil rapidly until the setting point is reached. If you have a sugar thermometer, it should read 220 degrees. Alternatively, test by spooning a little of the jelly onto a saucer that has been chilled in the refrigerator. Leave for a minute, then gently push the jelly with your fingertip. It should wrinkle.
Ladle the jelly into hot sterilized jars. Seal with canning lids and process for 5 minutes in a boiling water bath.
Makes about 4 to 8 ounce jars
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