Recipe For Japanese Quince Jelly. Give cooked quince a mash with a potato masher to break them up. Bring to the boil rapidly skimming the scum off the top until the jelly reaches setting point.
Bring to the boil rapidly skimming the scum off the top until the jelly reaches setting point. Put the quince and lemon peel and juice in a large deep saucepan. Allow the pulp to drain overnight.
Heat slowly stirring occasionally to dissolve the sugar.
Strain through a jelly bag overnight. Prepare the quince as directed above. Remove the jars of quince jelly from the boiling water bath and allow them to cool completely. Step two add quinces and the water to a large saucepan and simmer gently until the fruit is soft.