4 large quinces
1.5kg/3lb 5oz cooking apples
750g/1lb 10oz cranberries
granulated sugar (you’ll need about 2kg)
Chop the quinces and apples into big chunks (there is no need to peel or core them). Put in a large pan with the cranberries and cover with water. Bring to the boil, then turn the heat down and cook the fruit until it is soft. This will take about 1 hr.
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. Measure the juice that you have collected in the pan and add 500g/1lb 2oz sugar for every 500ml/18fl oz 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. Skim off any scum that rises to the surface while boiling.
Test for the setting point by putting a teaspoonful of the juices onto a chilled saucer. If, once it is cold, the liquid sets and wrinkles, it is ready to pot.
Ladle the jelly into hot, sterilised jars and quickly cover the surface with a round of waxed paper. Let the jelly get cold and then cover with cellophane and secure with screw tops.