Quince Jelly - cooking recipe

Ingredients

1 kg fresh quinces, chopped
1 1/2 liters water
5 cups sugar, approximately
160 ml lemon juice, strained
60 ml brandy

Preparation

Combine quinces and water in large pan, simmer, covered, about 11/2 hours or until quinces are very soft. Strain mixture through fine cloth. Allow liquid to drip through cloth slowly several hours or overnight, do not squeeze cloth; discard quince pulp.
Measure liquid, allow 220g (1 cup) sugar to each cup of liquid. Return liquid to pan with sugar, stir over heat, without boiling, until sugar is dissolved. Stir in juice, boil, uncovered, about 20 minutes or until jelly sets when tested. Remove from heat, stir in brandy. Allow bubbles to subside, pour into hot sterilised jars; seal while hot.