QUINCE JELLY

I used the last of my quince harvest to make quince jelly . I chopped 2 kg of unpeeled , uncored quinces ( 6 large quinces ), in a large saucepan with 7 cups of water . Bring this to the boil , then reduce the heat , simmer , covered , for about an hour or until the quince is soft . Strain the mixture through fine cloth over a colander ; let stand overnight . allow the liquid to drip through the cloth slowly . DO NOT SQUEEZE THE CLOTH and discard the pulp . Measure the quince liquid , allow 1 cup of castor sugar (220 gm ) for each cup of quince liquid . Place the quince liquid and sugar in a large saucepan , stir over heat without boiling, ubntil the sugar dissolves . Stir in 125ml of lemon juice , leave uncovered and slowly bring to the boil without stirring for 25 minutes or until jelly sets. Pour into hot sterilised jars and seal immediately .