2 kg Quince (washed)
Roughly chop quince into smallish pieces and place in preserving pan. Include pips. Barely cover quince with cold water.
Bring to the boil and simmer until fruit is soft and pulpy.
Place pulp in muslin set over a bowl. Do not squeeze bag at any time, otherwise the juice will become cloudy. Leave hanging for a minimum of 4 hours or overnight.
Measure the quince juice and record measurement. At this stage you can freeze juice to make jelly later, or proceed to make jelly.
Pour measured juice into preserving pan.
Measure one cup of sugar for every cup of juice poured into pan. Add sugar to juice and over a low heat stir to dissolve.
When sugar has dissolved increase heat and bring syrup to the boil. Boil rapidly and continue to boil untill setting point is reached.
If any scum forms, skim it off the top.
*Setting point will vary depending on the variety and ripeness of the quince, so do repeat tests. Test by placing syrup on a saucer from the freezer. If syrup gels on cold saucer, the jelly is ready to be bottled.
Pour into sterilised jars and seal.