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Quince jelly.

The Globe and Mail

Although its flesh is pale, quince turns a vibrant, rosy-orange colour when cooked into this aromatic jelly. It's delicious on toast, but a cheeseboard might be the very best way to showcase this beauty.

Quince jelly

4 quinces, cored and sliced with the skin on

water

3 cups (approx.) granulated sugar

Method

Place quince pieces in a heavy bottomed saucepan and add water until fruit is covered by about 2 inches. Set over medium low heat and bring to a simmer. Continue cooking fruit on low, pushing down any pieces that pop up above the water, for about 1 hour or until quince offers no resistance when broken with a fork.

Using a potato masher or ricer, crush fruit in its own liquid until soft. Strain through a fine mesh strainer or double layer of cheesecloth, pushing on solids to release all of the liquid. Measure liquid and pour a little extra water through quince mash to bring up to an even number of cups. Transfer juice to a clean saucepan and stir in 3/4 cup sugar for every cup of juice.

Mix well and bring to a simmer, cooking and skimming any foam that collects on the surface, until juice starts to concentrate and turn colour, about 20 minutes.

Place a plate in the freezer to chill and test juice every 10 minutes until a drop sets and wrinkles on the cold plate.

Transfer to sterilized jars, seal and cool.

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