For full flavour & colour ensure your quinces are well ripened - you'll notice a strong, sweet fragrance.
Quince jelly is ideal to use to de-glaze a roasting pan and will lend a lovely richness to your sauce or gravy.
2 kg quinces (approx)
50 g Jamsetta
Peel, core and chop quinces (the finer they are, the quicker they will cook). Place in your Fowlers Vacola Preserving Pan with just enough water to cover.
Bring to the boil and simmer until the quinces are completely pulpy ( approx 30 minutes), for a strong ruby colour cook for longer.
Drain liquid through a fine sieve or through a colander lined with scalded muslin into a bowl. Allow the liquid to drip overnight in the frig if possible.
Add 1.25 L liquid to your Fowlers Preserving Pan with 1.25 kg sugar and 50g Jamsetta. Heat and stir until dissolved. Bring to the boil and boil rapidly for 5-10 minutes. Test for a set. Pour into sterilised # 14 bottles and seal immediately with Fowlers Kleerview Jam Covers.