In article , BAC
writes

My experience was as the grower of the quince, donor of the fruits, and
recipient/guinea pig of the finished product, so I can't tell you how to do
it. I have a vague recollection that mention was made it was quite difficult
to get it to set, but something like Certo (?) saved the day.

No doubt jam makers will be able to supply recipes and tips.

My memory is: boil fruit with as little water as poss till soft, strain,
add 1 lb sugar to 1 pint juice, boil till it is jam temperature. Never
had any problem with setting.


--
Kay Easton

Edward's earthworm page:
http://www.scarboro.demon.co.uk/edward/index.htm