The quinces in this recipe can be cooked in a pressure cooker, which would reduce the cooking time by around a third and maintain a good water level, too.
Cut the quinces into small chunks, cores and all, and the lemon into quarters. Put them all in a deep pot and cover with plenty of water. Bring to the boil and simmer gently, partly covered, until the fruit is soft and the liquid is a lovely fuchsia pink. This can take anywhere from 2 hours on, so check often by piercing the fruit with a small sharp knife. Resist the temptation to add extra water during cooking.
Wet and wring out a jelly bag or line a large colander with damp muslin and sit it over a bowl. Pour in the fruit and leave, without stirring or pressing, until all the juice has run through. Overnight is good.
Measure the juice, then pour it into a large enamel or stainless-steel pan. (Save the quince pulp to make jam, but discard the lemon quarters.) Weigh out
Simmer, uncovered, until the setting point is reached, about 45 minutes. To check if it’s ready, dab a little between your fingers and pull them slowly apart — the jelly should form a slightly sticky string. Pour into warm sterilised jars. Seal well, turn upside down and leave to cool. Turn the jars upright, creating a vacuum. Store in the pantry until opened, then keep in the fridge.
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