This traditional recipe for homemade quince jelly is a great way to preserve the sweet taste of quince fruit. The resulting jelly is sweet and delicious, perfect for spreading on toast or adding to desserts.
- 2 kg of quinces
- 1 kg of sugar
- 2 lemons
- Wash and cut the quinces into small pieces, discarding the core.
- Add to a large pot with enough water to cover them and bring to a boil.
- Once boiling, reduce the heat and let simmer for about an hour.
- Drain off the liquid, reserving it in a bowl.
- Put the quince pieces back into the pot and add the sugar, stirring until it is dissolved.
- Add the juice of two lemons and stir.
- Bring to a boil again and let simmer for about 30 minutes, stirring occasionally.
- Add the reserved liquid back into the pot and keep boiling until it reaches a thick jelly-like consistency.
- Pour into sterilized jars and seal while still hot.