Title: Quince Jelly
Categories: Jam Fruit French
Yield: 4 Pots

1400	g	Quinces
800	g	Sugar
1600	ml	Water
1		Lemon, juice

Wipe the quinces with a cloth to remove the fine down which covers them. Cut them in quarters and core them. (Tie the cores and pips in a muslin and add them to the pan, IMH). Put the water with the lemon juice - which helps to keep the jelly paler in colour - and add the thinly sliced unpeeled fruit. Bring to the boil and boil gently for an hour, stirring (gently) frequently. Tip into a fine sieve over a large basin and drain, pressing (but not rubbing IMH) to extract as much juice as possible. (Press the juice from the cores and seeds if added. IMH) __Keep the pulp to make quince cheese (qv)__.

Tip the juice into a jam pan and add the sugar. Slowly bring to the boil and boil for an hour. Skim after 15 minutes and again after 40 in all. Check for setting point and pot up immediately. Cover when cold.

Recipe J-P Coffe "Aux bonheur des fruits" MMed & Translated IMH c/o Georges' Home BBS 2:323/4.4

IH Notes, original recipes used an odd word for the main boiling of the jelly which implied gentle boiling, but this wasn't right. Boil fairly hard as usual.

From: Ian Hoare Date: 16 Oct 97 National Cooking Echo Ä

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