Quince jelly - delicious. magazine

Name: Quince jelly - delicious. magazine
Ingredients: 1.5kg quinces (7-8), peeled and roughly chopped into 3-4cm pieces (leave in the cores/pips and reserve the peel); 800g-1.2kg caster sugar; 10g fresh ginger (about a 5cm piece), peeled and thinly sliced; ½ vanilla pod, seeds scraped; 8 tbsp lemon juice; You’ll also need…; Large jelly bag or sieve lined with 3-4 layers of muslin; Large wide saucepan; Sterilised glass jars and lids

www.deliciousmagazine.co.uk

Make the most of quince's short autumn season by stirring up a batch of delicious quince jelly. Try with roast game or simply spread on toast

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Ingredients

1.5kg quinces (7-8), peeled and roughly chopped into 3-4cm pieces (leave in the cores/pips and reserve the peel)
800g-1.2kg caster sugar
10g fresh ginger (about a 5cm piece), peeled and thinly sliced
½ vanilla pod, seeds scraped
8 tbsp lemon juice
You’ll also need…
Large jelly bag or sieve lined with 3-4 layers of muslin
Large wide saucepan
Sterilised glass jars and lids