Quince Jelly

Add quince to TM Bowl. Chop 5 seconds Speed 6Add water and cook 30 minutes 100 degrees Speed 1.NB: If your quince mix gets too dry add a little water towards the end 50-100g extra if needed. Line TM basket or a strainer with a piece of wet muslin, "chux" or old very thin tea towel. Place lined basket over a heat proof bowl, pour mixture in and tie loosely with string or a rubber band (so you can suspend the mix) and allow to drain by gravity overnight.I find the easiest way is to stick a wooden spoon through the rubber band and sit it crosswise over a bowl to drain. NB: Do NOT squeeze or push as this will result in cloudy jelly.Weigh strained liquid into TM bowl and add an equal weight of sugar.Boil 10 minutes Varoma Temperature (115 degrees TM5) Reverse Speed 2 with MC off.If required, continue to cook a few more minutes until jelly stage is reached (in TM5 it is when the mixture reaches 115 degrees).Pour into hot, sterilised jars and seal. See Tips for how to use your Varoma to quickly 'sterilise' clean jars.