Quinces, afternoon light, Oil on canvas, 90 x 90cm, Advertiser Contemporary Art Award finalist 2007

Now don’t believe anyone who wants you to cut up quinces, cook and strain through muslin, before making jelly or quince paste (sorry Maggie!). There’s a much easier process and you end up with beautiful jars of clear ruby jelly and a tray of delicious quince paste, almost no waste and all you need is quinces, sugar and water. Today is part one of a two day ‘Q’ blog.

Quince Jelly

See how many quinces will fit whole into your largest jamming pan in a single layer without jamming them in. If they have a little room to move they won’t stick & burn.

Take out the quinces, wash and rub to remove their down and weigh them.

Sugar is 75% the weight of fruit

Fruit weight is 75% of the water in litres

Example 2ltrs water, 1.5k fruit, 1.125k sugar.

Put water & sugar into pan and stir until sugar is totally dissolved over low heat.

Add whole quinces and bring to gentle simmer.

Cook for 2-3 hours without stirring, occasionally gently turn quinces to ensure even cooking. Time is totally dependent on the variety and freshness of your quinces and the time of the season. Early pineapple quinces may only need 2 hours and late varieties, that have been picked for a while may need closer to 4.

Test for set on a china plate, when it wrinkles it’s ready. Take jam off the heat as you test. Believe it or not it’s easy to overcook in the last 15 minutes.

Lift out whole quinces carefully. Skim any impurities from the surface.

Pour jelly into warm sterile jars, seal with cellophane jam tops & set aside to cool.

Tomorrow I’ll share how to make quince paste from the cooked fruit.