Old-fashioned quince jelly

Method

1. Put the wedges in a large pot and cover with cold water, just level with the fruit. Bring to the boil, then simmer for 40–50 minutes, until the tip of a knife goes in without resistance. The water turns pink: that is a good sign.
2. Pour everything into a sieve lined with a clean cloth, set over a large bowl. Let it drip for at least 4 hours, ideally overnight. Do not squeeze the cloth: that is what separates a clear jelly from a cloudy one.
3. Weigh the juice you have collected and add the sugar: 700–800 g per litre. Bring to a full boil, skimming off the white foam that rises, then count on 20–35 minutes of hard boiling.
4. Test the set: a drop on a plate taken from the freezer should wrinkle under your finger after a minute. With a thermometer, the jelly sets at around 104–105 °C.
5. Fill scalded jars to 1 cm from the rim with the boiling jelly, close immediately and let the jars cool standing upright. The lid should dip inward as it cools.