Quince Jelly

• 10 pounds (4.5 kg) quince
• 4 quarts (4

Quarter the quinces, leaving the peel and flower ends. Core each quarter and cut into 5 or 6 chunks, dropping them into a bowl of water as you work. Using your hands, transfer the quince chunks to the preserving pan and add the water, with more if needed to cover the fruit generously. Bring to a boil and simmer the fruit, uncovered, until very tender, almost collapsing into a purée, about 1½ ho