[blatanna]

Quince and Rosemary Jelly

2 lb quinces cut into small pieces
1 1/2 pints of water
lemon juice (optional)
4 large sprigs fresh rosemary
2 lb of preserving or granulated sugar (white)

Put the chopped quinces in a large pan using the smaller ammount of water if the quinces are ripe and the larger ammount plus the lemon if they are hard.
Reserve a few small sprigs of rosemary and add the rest to the pan.
Bring to the boil, cover, reduce heat and simmer until the fruit is pulpy.
Remove and discard all the rosemary twigs (the stems)
Pour the mixture into a steralized jelly bag and leave until all the juice has drained
Measure the strained juice into a clean pan adding 1lb sugar for every pint of juice.
Heat the mixture gently over a low heat and stir until the sugar has disolved.
Bring to the boil and then boil rapidly for about 10mins or until the jelly reaches setting point. (105C/220F)
Skim the surface and leave to cool for a few mins.
Place a sprig of rosemary in the bottom of each jar and pour in the jelly
Cover and seal when cold.
Store in a cool dark place and use within a year,