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Quince jelly

Photo: Marina Oliphant

This jelly is great with fresh ricotta or on toast for breakfast, or served with sharp cheeses such as pecorino or parmesan.


  • 6 quinces, well washed
  • 2lt water
  • Caster sugar (for quantity, see method)
  • Juice of one lemon


Cut each quince, leaving peel and core intact, into six wedges.

Place in pot and add water to cover.

If quinces are not covered, add a little more water.

Bring to the boil, then cover with lid and turn down low.

Keep simmering for an hour.

The quince should be soft.

Line a wide sieve or colander with clean muslin or linen.

Place colander over a bowl and pour quinces and cooking liquid gently into lined sieve.

Leave for five to six hours to drain completely.

Gather water, measure amount and place in pot.

For every litre of liquid add 700 grams of caster sugar. Add lemon juice as well and bring the lot to a rapid boil.

After five minutes, gauge consistency by taking a teaspoon of boiling jelly and dropping it on a slightly inclined, cold plate.

If it sets as it cools it's ready. If not, keep boiling until it passes the test.

When ready, place in sterilised preserving jars.

Makes about 3 litres

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