I never had Quince jelly before this October. Ever.
I have never heard of Quinces other then in Bionade. I never ever heard that Quices exist in Sweden. But now I know them. Very well.
Ones upon a time Quinces were very trendy. But the last (at least) 80 years they have been pretty out. So the Quinces normally grow in the yard of old houses. That makes me like them even more.
And I adore their color. Like pink Champagne.
When you love something, then you should go all the way.
Xaver got me hooked on Quince Jelly through Bread Exchange. He traded a jar for a bread of Rosemary Sourdough. I brought the jelly to Paris Fashionweek and we had it every morning. And some evenings too. Since then I have been bugging him for more. Luckily he delivered me the stuff last week. 2 kg of fresh Quices.
And I made Grapefruit Champagne Quince Jelly.
If you get a hold of Quinces:
1) Let me know where you got them. I need more and Xaver is out.
2) Cook with 50% Sugar. Or add what you like. I have tried Lime, Grapefruit, Champagne and Riesling and all was great. But remember, 50% should still be sugar.