Quince Jelly with Vanilla

Scrape quinces with a tea towel to remove white fuzz. Brush fruit thoroughly under running water, cut into eighths with peel, removing flower and stem bases. Place quinces in a saucepan with water. Cut vanilla bean lengthwise. Scrape out pith and set aside with lid closed. Add the pod to the quinces. Boil fruit for about 35 minutes until soft. Line a large colander with a linen cloth and place over a deep baking dish. Shape the quinces in the colander and drain the juice for one night.

The following day, weigh out the juice and the same mass of jelling sugar.

Bring to a boil in a large saucepan with the vanilla pulp, skim and only then add the juice of one lemon.

Rinse jars with twist-off lids very hot and pat dry. Pour in the hot jelly a little at a time. Close the jars quickly, keep cooled and dark.

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