Paradise jelly

Method

1. Tip the quince and apple into a large pan with the cranberries and cover with water. Bring to the boil, then turn the heat down and cook for about 1 hour or until the fruit is soft.

2. Hang a jelly bag over another large pan and put the fruity mush into the bag. Let the juice drip from the fruit in the suspended bag overnight.

3. Measure the juice that you have collected. Add 500g of sugar for every 500ml of liquid. Bring to the boil slowly, stirring every so often to help the sugar melt, then boil the juice until it gets to setting point (110 degrees on a jam thermometer). Skim any scum that rises to the surface while boiling. Test for setting point by putting a teaspoonful of juice onto a saucer. If, once it is cold, the liquid sets and wrinkles, it is ready to pot.

4. Ladle the jelly into hot, sterilised jars and quickly cover the surface with a round of waxed paper. Let the jelly get cold, then cover with wax discs and cellophane, secured with an elastic band, or screw tops.

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Ingredients

4 large quinces, chopped into large chunks
1.5kg cooking apples, chopped into large chunks
750g fresh Cranberries
2kg granulated sugar

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