At first glance they look like apples but these are quince from an old tree in the garden that's not in great shape. But it still mangages to put out a fine crop.
Hard as rocks at the moment, they didn't soften up much at all last year, so I went ahead and harvested some last weekend to make quince jelly - excellent with manchego cheese.
Following Marguerite Patten's The Basic Basics: Jams, Preserves and Chutneys recipe for quince jelly to the letter, I simmered the fruits in water until left with a fruit mush and let this drain through muslin, expecting a pint or so of liquid, to which I'd add sugar, dissolve and heat to setting point.
Blah! Hardly a drop, and I'd used the maximum amount of water recommended for unripe fruit.
Solutions anyone please? If I add more water before sieving won't I just dilute the taste?