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Quince Jelly
1.5 kg quinces
Sugar
Juice of 1 large lemon
Water
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Wash quinces and remove any imperfections.
Put quinces in a saucepan and just cover with water
Bring to the boil and then simmer for 15 minutes or until the quinces are soft and the water is a lovely dark pink colour.
Strain the quince and liquid through a cotton bag (with handles) overnight.
For each cup of liquid add 1 cup of sugar. Add lemon juice.
Bring to the boil, stirring occasionally to dissolve the sugar.
Continue until setting point is reached.
Pour into jars with a funnel and seal immediately.
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