Quince and Coriander jelly
2lb quinces washed and chopped.
1 tbsp coriander seeds
Juice and pips of two large lemons.
1 1/2 pints of water.
2 lb of preserving or granulated sugar (white)
Variation--If you don't have enough quinces you can make up the ammount with apples.
Put the quinces in the pan with the coriander seeds lemon juice and pips tied in a muslin bag.
Add the water, cover and simmer for about 1 1/2 hours.
Leave the fruit to cool and strain in a jelly bag.
Measure into a pan and for every pint of juice add 1lb sugar.
The rest of the recipe is the same as the rosemary and quince jelly.
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Blatanna
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