Really worth making if you have a supply of quinces - use the left over fruit pulp to make Membrilo

You can also make a variation by adding cardamon seeds, which is lovely.

 You will need a large pan, a sieve and a jelly bag for this - you can do it in 2 stages - making the juice and then cooking the jelly. 

1) wash and weight your quinces - for each 1lb, you will need 1 pint water

2) Chop quinces roughly - no need to peel or remove pips and add to pan with water

3) simmer gently for about 1 hour until very soft and pulpy

4) pour through a jelly bag (I place one over a sieve and then put that over a large jug) and leave to drip for a good 10-15 minutes. there will be a lot of pulp so you may need to do this in several batches. Do not squeeze or push the pulp through the sieve or the jelly will be cloudy.

5) return the pulp to the pan and add half the amount of water you sued the 1st time and simmer again for about 30 mins. strain as above.

6) measure out the liquid - you will need 1 lb sugar for each 1 pint of juice

7) Put the juice back into a large, clean pan, add the sugar and heat gently - stir to dissolve. Once the sugar has dissolved, increase the heat to a steady, rapid boil

8) test every 5 mins for setting point - do not overcook! (see 'basic cooking process' for how to deduce setting point)

9) Once setting point is reached, transfer to hot, sterile jars and seal.