Quince jelly in the making on this frosty night. I make a 2:1 sugar water syrup and then add whole quinces and boil for a couple of hours until the mixture creates bubbles like this and if you put a little on a saucer and leave a minute or two the mixture will form ridges when you tilt the plate. That's when you know it's ready to bottle. I cool the whole fruit, remove skins and pips and purée. This paste gets drier in shallow trays in a very slow oven (or the sun) until no longer sticky. And vo

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