Recipe Quince/raspberry jelly

• Wash, core and quarter the quinces.
• Cook the quinces with the raspberries until the pieces are soft.
• Strain the juice through a sieve. Weigh the raspberry and quince juice and add the same amount of sugar jelly.
• Place the mixture in a saucepan, add the cinnamon and cook for 7 minutes after boiling with jelly sugar, or 20 minutes with granulated sugar.
• Check for doneness by performing the jam test. Pour a few drops onto a cold plate and then tilt the plate. The jam should run gently.
• Skim if necessary and pour immediately into the Le Parfait jam jars, close and turn upside down.

A little tip: if you have any jelly left over after jarring, spread it out on greaseproof paper and continue cooking in the oven to make fruit jellies.

Don't forget to prepare labels to identify your jars and to date the recipe.