Quince and Coriander Jelly
- 1 ¼ lb. quinces, washed and coarsely chopped with skins and cores intact.
- 1 tbsp coriander seed
- Juice and seeds of 2 large lemons
- 3 ¾ cup water
- Approximately 4 ½ cup sugar, warmed (put into ovenproof container and place in 200°F oven)
Place quince, coriander, lemon juice and water into a large pan. Bring to a boil, cover and simmer gently for about 1 ½ hours. Cool slightly, then pour into a scalded jelly bag suspended over a non-metallic bowl and leave to drain overnight. Measure the strained juice into a large kettle. Add 2 ¼ cups warm sugar to every pint of juice. Heat, stirring over low heat until the sugar has completely dissolved. Increase the heat and boil rapidly without stirring for 5-10 minutes until the jelly reaches the setting point (217°-222°F on an instant read thermometer). Ladle into hot, sterilized jars. Seal and process 10 minutes in a boiling water bath. Rosemary (2 sprigs fresh or 2 Tbsp dried) can be substituted for the coriander for a more savory jelly.