So some years ago I was in Edinburgh and stumbled across this spectacular deli where we bought beautiful artisan bread and cheeses and Spanish membrillo. Turns out, the delightful rosy jelly is actually and old English recipe so here is my take on a modern day version made with local quince given to me by my lovely neighbour. 

Ingredients: 

Quince

Sugar

Water 

Method: 

Wash and scrub the ripe quince(s) and roughly chop, core and all.

Place in a large pan on the stove and cover with just enough water to submerge the fruit. Boil then simmer until very soft and tender (about 40-50 minutes) – your home will smell amazing as the floral aroma fills your kitchen!

  
Remove from heat and allow to cool slightly before mashing the fruit in the water with a potato masher.

Use a ladle to bring scoops of the pulp into a fine metal sieve over a large measuring jug and work through until you have a juicy pulp in the jug below. Measure this into a large deep saucepan. Repeat until all the fruit is sieved and you know how much pulp you have. 

  
Then add 100g of white granulated sugar for every 150ml of pul and gently bring to the boil. 

Simmer (bubbling lightly) for approximately 40 minutes until reduced and rich red in colour. Ladle through a jam funnel into warm, sterilised jars.

  
Ready after around a month.

Serve with bitter cheeses, especially good after dinner. It is a really firm jelly which holds its shape. Actually I’ve also read this is thought to be really good for digestion.

Enjoy!