This is a taste not many people know anymore, and less and less people remember. But it is so very worth keeping!
quinces can be found at markets from around September
First you'll need to juice some quinces. Now, that sounds easier than it is, since they are rock hard! Your best friend here is a steam juicer. But you can boil and strain your quinces as well, it will only take a little longer (usually you strain the soft boiled quinces over night in order to get as much juice as possible out of them).
You'll need
1 litre quince juice
500 g jam sugar 2:1, or sugar and pectine powder
4-7 sterilized jam jars (depending on size)
- Bring the juice and jam sugar to a rolling boil, constantly stirring. Once it's going, keep it boiling for as long as your brand of jam sugar recommends for jellies, usually that's 1 minute.
- Pour it into your jars, screw the lids on tight and turn upside down for 5 minutes. Then turn back and let cool completely.
The unopened jelly should keep for at least a year in a dark cupboard. Keep in the fridge once opened.