Seasonal jelly, American style

Prep: 30 mins

Cook: 95 mins

This tangy jelly is a beautiful side to the cheese board or makes for a lovely gift.

4 large quinces, roughly chopped

450g apples, roughly chopped, no need to core

450g fresh or frozen cranberries

1kg preserving sugar (not with added pectin)

1 tsp rosewater, optional

Put the fruit in a large pan.

Cover with water and bring to the boil, then reduce the heat and cook more on a simmer for about 1 hour until the fruit is quite soft.

Hang a muslin cloth over a large mixing bowl, tip the fruit in and let it sit overnight.

When ready, measure the amount of juice you have.

For every 1ml of liquid, match with grams of the sugar (so for 500ml you’ll need 500g sugar).

Tip both into a large pan, and bring slowly to the boil, stirring until the sugar dissolves.

Increase the heat once the sugar has gone and boil.

Remove any scum off the surface of the liquid, then stir in the rosewater if using.

Ladle into sterilised jars and cover with lids.

Serves
3-4

Preparation Time
30 minutes

Cooking Time
95 minutes

Main ingredients
Fruit, Sugar

Recipe Type
Dressings & Sauces, Gifts

Cuisine
American

Level of Difficulty
Moderately Easy

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