Quinces: Anyone know about making quince jelly please?

Primrose

I passed a Chaenomoles shrub the other day which was absolutely full of yellow Japonica quinces and I remember last year they were just left to rot on the plant. I suspect the owner probably has no idea that they are edible and capable of making delicious jelly, jam or chutney. If my own cupboards weren't full of preserves that we've made in previous years that we're still trying to eat our way through I would have been tempted to knock on her door and ask if I could have some. I do now have a small Chaenomoles bush in my garden once more and next year I may get enough fruit to make some Japonica jelly again.
It's such a shame that these skills seem to be a dying art. Last time I made Japonica jelly I took some into work, somebody sniffed it dubiously and asked "Have you put some perfume in this?". They couldn't believe that this was the natural fragrance of the fruit that they'd never heard of.

thriftlady_2

My mum made jelly out of her japonicas too Primrose )

You know I'm not sure preserving is a dying art, I have a feeling that is undergoing a revival. My daughter and I were picking damsons from a hedgerow near our house for jam, chutney etc. My neighbour's children were very interested and ran to tell their mum. They also went damson picking and made jam. She was the very last person I would have expected to make jam.