This is all about how to make quince jelly. One that is sweet and floral and scented with vanilla.

Quince bakes, poaches and stews so well. It makes fantastic jelly.

Place the quince pieces and the lemons in a large stock pot. Pour over the water until all the fruit is covered.

Bring the water to a boil and simmer the fruit for around an hour, until the quince is very soft. Allow it to cool to room temperature in the pot.

Once cooled, pour the fruit and the liquid into a cheesecloth or muslin cloth, suspended over a large bowl.

Let the quince drain for at least 8 hours to collect all the liquid. It's easiest to leave it to drain overnight.

Once the liquid has been drained, measure it out in cups and add 1 cup of sugar per 1 cup of liquid into a saucepan.

Scrape the seeds out of the vanilla pods and and add them to the liquid. Add the empty pods in as well.

Bring it to a boil and let it simmer for around 15-20 minutes until it is a deep red colour and at a jelly setting stage. 

Remove the empty vanilla pods. Leave the jelly to cool for a bit, then the jelly can be poured hot and clean preserving jars.