Quince

The amazing coloured Quince Jelly

Today I picked up the last of the Quinces. Chopped out any bad bits and removed the main core. Put them into a roasting dish and covered them with water and a bit of sugar, then poached them in the oven for two hours. Over the years I have found this to be the easiest way to keep quince looking good when preserved and nice and soft. After poaching the skin just slips off.

So for pudding tonight we had warm poached quince with thick cream. Yum.

This method leaves lots of juice. So I put it the liquid in a pot, added a couple of cups of sugar and slowly simmered it for 30 minutes. This has made the most amazing coloured jelly that will be fabulous for adding to gravy or having with cheese and crackers. This is the simplest way to make Jelly as the liquid does not go cloudy if stirred as there is no fruit in it.