Step 1: Prepare the Quinces

Wash the quinces well to remove any fuzz, then roughly chop them, including the skin, cores, and seeds. The skins and seeds contain pectin, which helps the jelly set.

Step 2: Cook the Quinces

Place the chopped quinces in a large saucepan or stockpot and add enough water to just cover the fruit. Add the lemon juice to the pot to prevent the quinces from browning. Bring the mixture to a boil, then reduce the heat and simmer for 1-1.5 hours, or until the fruit is soft and has broken down.

Step 3: Strain the Juice

Set a sieve over a large bowl and line it with a muslin cloth or jelly bag. Pour the quince mixture into the lined sieve and allow the juice to strain through the cloth overnight. Avoid pressing the fruit, as this can make the jelly cloudy.

Step 4: Measure the Juice and Add Sugar

The next day, measure the strained juice and pour it into a clean saucepan. Add 450g of sugar for every 600ml of juice. Stir the sugar into the juice over low heat until it has fully dissolved.

Step 5: Boil the Jelly

Increase the heat and bring the mixture to a rolling boil. Cook for 10-15 minutes, or until the mixture reaches 104°C (220°F) on a jam thermometer. If you don’t have a thermometer, test the jelly by placing a small spoonful on a cold plate. If it wrinkles when pushed, it’s ready.

Step 6: Skim and Pour into Jars

Remove the jelly from heat and skim off any foam from the surface. Carefully pour the hot jelly into sterilized jars, leaving a little headspace. Seal the jars immediately with lids.

Step 7: Cool and Store

Let the jars cool completely, then store them in a cool, dark place. Properly sealed, the quince jelly can last for several months.