JELLY COOKIES RECIPES

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QUINCE JELLY RECIPE - BBC GOOD FOOD



Quince jelly recipe - BBC Good Food image

Serve this rose-coloured quince jelly as part of a cheeseboard, or alongside pork or game dishes. It's a great way to use up a glut of the fruit

Provided by Katy Gilhooly

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield Makes 2 x 350ml jars

Number Of Ingredients 4

1.5kg ripe quince, chopped
1 lemon, zest peeled into strips, juiced
900g preserving sugar (you may need less)
1 tbsp orange blossom water (optional)

Steps:

  • Put the quince and lemon peel and juice in a large, deep saucepan. Cover with water (you'll need about 3.2 litres) and bring to the boil. Reduce to a simmer and cook for 1 hr 30 mins until the quince is very soft.
  • Line a colander with muslin cloth, and put over a very large saucepan or heatproof bowl. Tip the quince into the lined colander, cover with a clean tea towel and leave to strain for 4-8 hrs until all the juice has dripped out. Discard the pulp, then measure out the strained juice and transfer to a large, deep saucepan (the jelly will bubble up high as it cooks). Add 500g sugar for every 600ml juice.
  • Bring to the boil over a low heat, stirring to dissolve the sugar. Bring to a rapid bubble and cook until the temperature reaches 105C on a sugar thermometer. Remove from the heat and stir in the orange blossom water, if using. Ladle into hot sterilised jars and seal. Will keep in a cool, dark place for up to a year.

Nutrition Facts : Calories 34 calories, CarbohydrateContent 9 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 0.1 grams fiber

QUINCE JELLY RECIPE - BBC GOOD FOOD



Quince jelly recipe - BBC Good Food image

Serve this rose-coloured quince jelly as part of a cheeseboard, or alongside pork or game dishes. It's a great way to use up a glut of the fruit

Provided by Katy Gilhooly

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield Makes 2 x 350ml jars

Number Of Ingredients 4

1.5kg ripe quince, chopped
1 lemon, zest peeled into strips, juiced
900g preserving sugar (you may need less)
1 tbsp orange blossom water (optional)

Steps:

  • Put the quince and lemon peel and juice in a large, deep saucepan. Cover with water (you'll need about 3.2 litres) and bring to the boil. Reduce to a simmer and cook for 1 hr 30 mins until the quince is very soft.
  • Line a colander with muslin cloth, and put over a very large saucepan or heatproof bowl. Tip the quince into the lined colander, cover with a clean tea towel and leave to strain for 4-8 hrs until all the juice has dripped out. Discard the pulp, then measure out the strained juice and transfer to a large, deep saucepan (the jelly will bubble up high as it cooks). Add 500g sugar for every 600ml juice.
  • Bring to the boil over a low heat, stirring to dissolve the sugar. Bring to a rapid bubble and cook until the temperature reaches 105C on a sugar thermometer. Remove from the heat and stir in the orange blossom water, if using. Ladle into hot sterilised jars and seal. Will keep in a cool, dark place for up to a year.

Nutrition Facts : Calories 34 calories, CarbohydrateContent 9 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 0.1 grams fiber

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