Quince and Pink Pepper Jelly

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Preparation info

  • Makes about

    three

    350 g 12 oz jars
    • Difficulty

      Easy

Appears in

Pepper

Pepper

By Christine McFadden

Published 2008

  • About

This mildly peppery jelly tastes good and looks superb – pink peppercorns and slivers of quince suspended in sparkling rosy red jelly. It’s delicious with cheese or cold meats, especially pork and ham.

The jelly is relatively simple to make since there is no need to peel or core the quinces. However, be sure to allow enough time for steeping and straining the juice.

Ingredients

Method