Quince jam
- 2 kg quince, grated coarsely, or finely chopped
- 1 litre of water
- 3 kg white sugar
- juice of 2 lemons
- retain the cores and seeds as they contain a lot of pectin
- simmer quince and water in pot uncovered for at least two hours
- continue to simmer until reduced
- preheat sugar in oven to 90°C
- stir in sugar and lemon juice
- rolling boil until setting point is reached
To bottle preheat jars in oven to 90°C
fills approx ten 900ml bottles
