Straightaway, place a waxed disc over the surface, then seal with a lid. Wipe the jars with a warm, damp cloth. Don't put the labels on until the jam is cold - otherwise the heat will prevent them sticking properly and they'll fall off for sure. Store in a cool, dry and preferably dark place. Too much light is not good for storage, while.. 3. Measure quince liquid. Use 1 cup (220g) of sugar for each cup (250ml) of quince liquid. 4. Combine quince liquid and sugar in a large saucepan. Stir over heat, without boiling, until sugar is dissolved. Stir in juice, and bring to the boil. Boil with lid off, without stirring, for 25 minutes or until jelly sets when tested on a cold saucer.

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Wash quince under running water, removing the fuzzy outer layer with a soft sponge or fruit brush. Heat water and lemon juice to a simmer in a saucepan. Add quince. Bring to a boil and add sugar and cinnamon stick. Reduce heat to a simmer and cook until fruit is soft, about 45 minutes. Remove saucepan from heat; discard cinnamon stick.. Delia Smith's Quince Jelly is an exquisite condiment, combining the unique tartness of quince with the sweetness of sugar to create a luxurious jelly. Perfect for pairing with meats, cheeses, or simply spread on toast, this jelly elevates any dish it accompanies.. Delia Smith's Quince Jelly recipe is more than just a cooking project; it's a.