Handmade Gifts from the Kitchen by Alison Walker

Author:Alison Walker [Walker, Alison]
Language: eng
Format: epub
ISBN: 978-0-449-01668-8
Publisher: Appetite by Random House
Published: 2014-10-06T16:00:00+00:00

1 Roughly chop the quince into 1¼-inch chunks—there’s no need to peel or core them, everything goes into the pan.

2 Put the fruit into a preserving pan with the cloves and the water. Bring to a boil then simmer for about 1 hour until very soft and pulpy.

3 Carefully pour the quince and the liquid into a jelly bag and let strain overnight—do not be tempted to extract more juice by pushing down the mixture as it will make the jelly cloudy.

4 Measure the liquid: for every 2½ cups you will need 2 cups of sugar. Put the juice and sugar into a preserving pan and heat gently to dissolve the sugar. Bring to a boil and boil for 5 to 10 minutes until setting point is reached, but I’d check after 5 minutes. To test, put a teaspoon of jelly onto a cold saucer, leave it to cool for a few minutes, then push it with your finger. If it’s reached setting point, it should wrinkle. If not, continue boiling and testing until setting point is reached.

5 Skim any scum from the surface with a slotted spoon and transfer the jelly into hot, sterilized jars and seal. Label when cold. This jelly keeps for up to a year unopened. Once opened, use within three months.

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