Quince jelly

The husband came home with three small quince recently. Together, the quince weighed just a quarter of a pound. I decided to make quince jelly, adapting this recipe for the small amount that I had.

I cut the quince in small pieces, using everything but the seeds.

Then covered them with some water.

Brought it to a boil, then back to a simmer, cooking for about 15-20 minutes.

Then strained off the liquid. I let it sit for over an hour to fully drain.

I had 2/3 cup of liquid, to which I added just over 1/2 cup of sugar. I brought it to a boil, then cooked it for about 7 minutes. If there were more of the mixture, it probably would have taken longer.

Then I put it in a jar. Here's a photo before I capped it. 

I didn't bother processing the jar in boiling water. There wasn't enough to do it, plus it was such a small amount that it will be eaten soon.