Quince jelly is simple to make, in fact, it is one of the easiest ways to preserve quince, as it doesn’t require any peeling or coring.

You could leave the quince whole, but roughly chopping them makes it faster and easier to fit more quince in a pot.

Place the quince pieces and the lemons in a large stockpot. 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. 

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 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 into hot and sterilized preserving jars