Seasonal batches: quince and chilli jelly

My preserve making can be a bit hit and miss, but I’m very happy with the set on this batch which has come out perfectly. Simply watching the light stream through my precious jars of this glorious dark ruby jelly makes me smile.

2kg quince
3 chillies
Sugar

Roughly chop the quinces and chillies and barely cover with water in a large pan. Bring to a simmer and cook until soft, but don’t mash or break the pieces up. Pour into a jelly bag or a piece of muslin suspended over a bowl and leave to drip overnight. Don’t push or squeeze the bag or the jelly will become cloudy.

Discard the fruit and weigh the remaining juice. Pour into a large pan and add an equal amount of sugar.

Heat gently, stirring, until the sugar is dissolved. Bring to the boil and let it bubble ferociously for about 20 minutes, then test for a set. When it’s ready, pour the jelly into hot, sterilised jars and seal.

Eat it with anything and everything roasts (it’s wonderful with Christmas turkey or goose) cold meats, cheeses, sandwiches or pies, and savour every mouthful of this wonderfully seasonal treasure.