Quince and Rosemary Jelly

Ingredients
Quince 2 - 4 Kg (Cut into Small pieces)
Rosemary (4 Sprigs per Kg)
Lemon Juice (Juice of 1 Lemon per Kg)
Granulated or Preserving Sugar

Method
Cover the Quince with just enough Water, Lemon Juice and Rosemary

(Save one Sprig of Rosemary for the jar)

Simmer until Quince become plump and soft

Suspend all in muslin over night

For every 600ml of liquid add 500g of sugar

Boil rapidly for 10 minutes and skim

Put a sprig of Rosemary in the jar and pour in the jelly
Seal and Set

Delicious with Game and Cheese