Quince Jelly

• 3 kg (6 lb 8 oz) quince
• 1.2

Wash and dry the fruit, then cut each quince into quarters without peeling. Remove the seeds from the centre of the fruit (save for later use) and place the fruit in a large pan of water. Make sure that the quince are entirely covered with water and cook, covered, on high heat until they are soft and you can mash with the back of a spoon; it takes about 1 hour.

Allow to cool for an hour