- 4 lbs 2 kg quinces
- 6 pints 3 litres water
- 2 tsp 10 ml citric acid
- Wash the quinces. Cut up into small pieces and put into a pan with 4 pints (2 litres) water and the citric acid. Cover and simmer until tender (about 1 hour).
- Strain through double muslin or a jelly bag for 15 minutes. Remove pulp from bag and cook again with 2 pints (1 litre) water for 30 minutes. Strain and combine two extracts.
- Measure and add 1 lb (500 g) sugar to each 1 pint (600 ml) juice. Heat until dissolved and boil until setting point is reached.