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Quince Jelly
1.8kg (4lb) Quinces
2 Lemons, juice only
Sugar
Wash the quinces and roughly chop them.
Place the quinces and just enough water to cover into a heavy bottomed saucepan.
Bring to the boil and simmer, covered for 1 - 1½ hours, until very soft.
Strain through a jelly bag or muslin cloth, allow about 2 hours for this, do not squeeze as this will cause the jelly to become cloudy.
Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Place the juice back into a heavy bottomed saucepan, add the sugar and lemon juice, stirring until fully dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
Skim the surface if necessary, and pot.
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