For about 3 lbs or 1.5kg of quinces.
Wash the quinces well and cut away any pieces that are damaged or discoloured.
Cut the rest of the fruit into cubes, don’t worry about peeling or taking out the core.
Thrown into a big preserving pan with 1/2 litre (1 pint) of water.
Cook for 60-90 minutes until well tender.
Find a way to let the fruit drain overnight.
I have a rather ‘heath-robinson’ affair with a stool turned upside down,
and a muslin strung over a big mixing bowl to catch the juice.
The next day measure out how much liqud has come from the fruit pulp.
Resist the temptation to squeeze the muslin too hard, if you want a very clear jelly.
For each half litre (1 pint) of juice, you can add 350 grammes (12 ounces) of sugar.
Heat gently and simmer for about 15 minutes. Quinces contain a lot of pectin,
so there isn’t usually a trouble with this jelly setting.
The best way to test for setting is on a plate kept cold in the fridge.
When setting point is reached, pour into jars and … admire!
And if you love the flavour and hate to see the fruit pulp wasted, you could always make quince jelly squares, quite yummy with cheese!
After extracting the juice for your jelly, push the remaining soft fruit through a sieve, and mix equal weight of sugar to the sieved fruit paste. Cook until thick enough to ‘write’ in with a wooden spoon and turn out onto a greaseproof paper lined baking tray.
Let it rest for 24 hours then cut into squares,