Seasonal jelly, American style
Prep:
30 mins
Cook:
95 mins
This tangy jelly is a beautiful side to the cheese board or makes for a lovely gift.
4 large quinces, roughly chopped
450g apples, roughly chopped, no need to core
450g fresh or frozen cranberries
1kg preserving sugar (not with added pectin)
1 tsp rosewater, optional
Put the fruit in a large pan.
Cover with water and bring to the boil, then reduce the heat and cook more on a simmer for about 1 hour until the fruit is quite soft.
Hang a muslin cloth over a large mixing bowl, tip the fruit in and let it sit overnight.
When ready, measure the amount of juice you have.
For every 1ml of liquid, match with grams of the sugar (so for 500ml you’ll need 500g sugar).
Tip both into a large pan, and bring slowly to the boil, stirring until the sugar dissolves.
Increase the heat once the sugar has gone and boil.
Remove any scum off the surface of the liquid, then stir in the rosewater if using.
Ladle into sterilised jars and cover with lids.
Serves
3-4
Preparation Time
30 minutes
Cooking Time
95 minutes
Main ingredients
Fruit, Sugar
Recipe Type
Dressings & Sauces, Gifts
Cuisine
American
Level of Difficulty
Moderately Easy
