Quince Jelly

• 2 lb / 900 g quinces
• 3 pt / 1.70

Roughly chop the quinces, and put them - peel, stalks, core and all - into a preserving pan. Pour in the water, and simmer gently until the fruit is completely soft. This can take up to 2 hours. Ladle the mixture when soft into a scalded jelly bag suspended over a large bowl. I find a jelly bag hooked over the legs of a small, up-turned, four-legged stool works best. Let the liquid drop through