This jelly sparkles and shines like a rare jewel that has captured the heart, soul and fragrance of quince. Preserving quince as a jelly makes autumn last all year.Transform breakfast into a special occasion by spreading on thick slices of sourdough toast or homemade crumpets, or treat yourself by spooning over vanilla bean ice cream.Making jelly requires a little more care and patience that jam making. Long slow cooking will bring out the intense ruby colour and carefully strained juice will produce a jelly with such intensity and clarity it will delight the eye of the beholder. I have won a string of awards at Agricultural Shows with this recipe. For a special culinary gift, simply wrap with some colourful ribbon and love. Read More . . .