Quince Jelly
1.5 kg quinces
750 g sugar
Cut up the quinces, no need to peel or core them but wash off any fuzz.
Put the fruit in a large pan with just enough water to cover. Simmer for about 30 minutes until the rind is soft (about 40 mins)
Add the warmed sugar and stir until the flesh is soft and collapsing.
Push the mixture through a sieve with the back of a wooden spoon then measure the puree, there should be around a litre.
Put the puree back in the pan with 450g sugar for every 600ml puree. Heat gently then bring to the boil and keep stirring for about 30 minutes until the mixture is so thick that a clean line is left at the bottom of the pan when you run a spoon through it.
Pour the mixture into lightly oiled dishes or moulds or into sterilised jam jars.
The membrillo will set firm and can be sliced to serve with manchego cheese.
