Quince Jelly

Ingredients

• 2 kg quinces (yield about 1000 ml juice)
• 40 ml lemon juice
• 1 kg invert sugar (1:1)

Instructions

1. 1.

   Wash the quinces, remove the stem and blossom, and cut into cubes with skin and core. Cover the quince with 1½ liters of water, add the lemon juice, and bring to a boil. Cook gently for about 45 minutes until soft. Then line a large colander with a damp muslin cloth, place it over a big pot, pour in the cooked mixture and strain the juice through. If necessary, press down to extract all juice. Let the quince juice cool completely. Measure 1000 ml of juice into a measuring cup, mix with invert sugar, and bring to a rolling boil in a large pot over high heat while stirring constantly until the entire mixture bubbles vigorously. Boil for 4 minutes, never stop stirring.

2. 2.

   Remove the pot from the heat. Fill the prepared clean jars almost to the brim and seal immediately.