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This is very easy to make. If you haven’t a jelly bag, line a colander with a large piece of muslin standing over a bowl to catch the juice. Serve the jelly with lamb and game dishes or just with toast and butter.
Quince Cydonia japonica belong to the same family as apples and pears (Rosaceae), the shape resembling either one. Quinces are hard and cannot be eaten raw but they have a wonderful, fragrant flavour when cooked.
The seeds contain a high proportion of pectin so quinces make excellent jellies as do the ornamental fruit of Chaenomeles. To me the smaller fruits of Chaenomeles are often more likely to be in the garden waiting to be put to some use in the kitchen. Wedges of peeled quince give depth of flavour to an apple pie or crumble.
1/2 kg (1lb) sugar
1/2 litre (1 pint) quince liquid pulp
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