I said yesterday that I was feeling some guilt about wasting the quince pulp I’d boiled up to make quince jelly – and this is why.
I started with nearly 1.7kg of fruit in the pan (over three and a half pounds in old money), added water to almost the level of the chopped fruit, and simmered it, uncovered, for an hour. Overnight this generated 860g of syrup, which I then re-boiled with three-quarters of its weight in sugar – 650g in this case – until I judged it had reached setting point. The final result: a smidge more than 1.25kg of jelly, and about the same weight of pulp discarded on the compost heap.
In short, it’s a pretty wasteful process. But on the other hand, the jelly is absolutely delicious.
