Ingredients
2kg ripe yellow quinces
¼ cup (60ml) strained lemon juice
3 cups caster sugar, warmed


Method
Wipe the quinces clean, then cut into 5cm (2 inch) pieces, including the skin and cores. Place the quince pieces in a large pot with 2 litres of water. Bring slowly to the boil, then reduce the heat and simmer, covered, for 1 hour, or until tender. Mash any firmer pieces with a potato masher.

Place a jelly bag (or clean stocking, or another form of cloth strainer) in a bowl, cover with boiling water, drain and suspend the bag over a large heatproof bowl.

Ladle the fruit and liquid into the bag (or stocking/cloth strainer). Do not push the fruit through the bag or the jelly will become cloudy. Cover the top of the bag loosely with a clean tea towel, without touching the fruit mixture. Allow the mixture to drip through the bag overnight, or until there is no liquid dripping through the cloth.

Put two small plates in the freezer. Discard the pulp from the jelly bag and measure the liquid. Pour the liquid into a large pan and stir in the lemon juice. Add 1 cup (250g) of the warmed sugar for each 1 cup (250ml) of liquid. Stir over low heat for 5 minutes, or until all the sugar has dissolved. Taste the mixture and add extra strained lemon juice to taste if it is too sweet. Bring to the boil and boil rapidly for 20-25 minutes stirring often. Skim any skum during cooking with a skimmer or slotted spoon. Start testing for setting point.

If you have a sweets or deep frying thermometer, then test for setting point at 104.5°C. Otherwise, remove from the heat, place a little spoon of jelly onto one of the cold plates and place in the freezer for 30 seconds. When setting point is reached, a skin will form on the surface and the jelly will wrinkle when pushed with your finger. Remove any scum.

Pour immediately into clean, hot, sterilised jars, and seal. Leave the jars to cool. Store in a cool, dark place.