Barry Jones was one of my lecturers when I was at college and now he is one of my colleagues working alongside me here. He has a fantastic quince tree in his garden and from this, every year, he teaches his students how to make beautifully clear quince jelly. Quince jelly is something that has always been known to me as it is served all over Spain, where I spent my holidays with relatives. Quince jelly goes beautifully with smoked meats.
