|Makes:||6 small jars|
|Fresh from the garden:||Apples, quinces|
This wonderful jelly can be stored away to have in many different ways throughout the year. Try it on a cracker with cheese, or add it to your favourite dessert.
Note: The quinces need about an hour to cook.
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What to do
Remember to put a damp tea towel under your chopping board to stop it from slipping.
1. Place the saucer in the freezer to chill – you will use it later to test the setting point.
2. Wash the quinces to remove the bloom.
3. Cut quinces and apples roughly, without peeling or coring.
4. Place them in large stockpot and pour in cold water until the fruit is just covered.
5. Simmer until the fruit is very tender. Strain through a fine-mesh sieve.
6. Measure the juice into the second pot. Add 1 cup of sugar for each cup of juice.
7. Heat, stirring continually only until sugar dissolves. Bring to the boil and boil rapidly for about 45 minutes. Carefully remove and discard scum that rises to the surface using the large metal spoon.
8. To test if jelly is ready, remove the small plate from the freezer. Pour a small amount of jelly with the tablespoon onto the plate. Put the plate back in the freezer for about 2 minutes.
9. Remove the plate from the freezer and slide your finger through the jelly. If it appears to wrinkle, and isn’t runny on the plate, it is set.
10. *Very carefully pour the jelly into the heat-proof jug and then into sterilised glass jars, screw the lids on tightly, wipe clean and allow to cool.
* Adult supervision required. To sterilise jars and lids, wash them in hot soapy water, then rinse them in hot water. Place in a stockpot of boiling water for at least 10 minutes. Drain jars upside down on a clean tea towel and dry them thoroughly in a 150°C oven. Remove the jars from the oven and fill while still hot.