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Ingredients Makes about 2 half-pint (250 mL) jars
Put the quince scraps in a large pot and cover with 1 L (4 cups) of water and bring to a boil over high heat. Reduce heat and simmer gently for an hour, until the quince scraps are very soft.
Strain the mixture through a jelly bag or a cheesecloth-lined sieve, letting it drip overnight. (Editors note: I dripped mine for 4-6 hours and found it didn’t drip a lot more than that, though this might just be me!) You should have 600 mL (2 ½ cups) of juice. If you are short, top up with water.
Prepare clean jars by placing them upside down on a rimmed baking sheet in a 120°C (250°F) oven for at least 20 minutes.
Transfer the juice to a wide, heavy-bottomed pot and add the sugar, honey and lemon juice. Heat on medium-high and bring to a hard boil, stirring frequently. Skim the foam from the surface with a spoon.
When the colour deepens to dark pink and the jelly falls slowly in clumps from the spatula when held aloft, test for doneness by putting a teaspoon of it on a plate in the freezer. After two minutes, the jelly should have formed a skin that will wrinkle when prodded.
Remove jelly from heat and ladle into prepared jars to within ¼ – to ⅛-inch of the rim. Wipe rims if necessary, seal tightly and invert 1 to 2 minutes. Let sit undisturbed for 24 hours before checking seals, labelling and storing somewhere cool, dark and dry where jelly will keep for at least a year.