The other day I made quince jelly – it looked so lovely when it was done – the prettiest peach color – I had to take a picture of my breakfast!
Quince jelly:
Cut up four or five quinces (leave the skin, but wipe the fuzz off) and cut out the seeds. Cover with water and boil for about an hour. Strain and then add the same amount of sugar as juice (I never measure, I just looked and guessed – but probably measure the cups of water / cups of sugar ratio. Add the juice of one lemon. Bring to a boil and cook 10 more minutes then pour into jam jars. Let set overnight.