Quince, Rosehip & Rosewater Jelly

 

In Sussex this weekend, Louise found a quince tree and we've made some jelly from it with rosehips and rosewater.

 

It’s the most delicious thing we’ve made recently.

 

  

 

When in London, the weekend farmers markets have an incredible selection of seasonal fruit, or you can forage your own.  Rosehips are in abundance at the moment along the canal path from Hackney Marshes to Hackney Wick. 

  

Gather them now (while they’re in season) and have this jelly as the perfect companion to your 'wine' and cheese board over the winter months.

 

 

 

500g quince, peeled, cored and roughly chopped
2 handfuls of rosehips
Zest and juice ½ lemon
375g sugar
1 tbsp rosewater

 

 

1. Wash your rosehips. Add to large heavy-based pan with quinces, lemon zest and juice. Add enough water to cover the fruit. Bring to the boil, then reduce the heat and simmer for approx. 1 hr until the quinces are very tender. Strain through a muslin for at least 4 hrs, or ideally overnight, until the juice has dripped through.
 
  

2. Put a saucer in the freezer to cool. You’ll need this for when you are testing your jelly to see if it has set.
 
3. Measure the juice and return it to the pan. For each 100ml juice, add 75g sugar. Bring to the boil, stirring to dissolve the sugar, then boil hard until set. This could take between 5 and 20 mins. To test for set, spoon onto a chilled saucer, leave for 1 min, then push your finger through the juice. If it wrinkles, the jelly is set. If not, return to the heat and boil again for a few minutes, then test again.
 
4. Remove from the heat and skim off any surface scum with a spoon. Stir in the rose water. Pot into sterilised jars, seal and label. Store in a cool, dry place for up to 1 year.