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 of its own accord and preferably overnight. If you hurry it by squeezing and prodding, the resulting jelly will be cloudy. Measure the juice into a clean preserving pan, and for each
© 1995 Frances Bissell. All rights reserved.