It may be like this outside
But inside we have pots of vermilion.
Yesterday I cut up and cooked about 10 kg of quinces. Not all at once. I did it in three batches straining the juice in between. I didn't bother leaving the juice to strain overnight because I had so much, 12 pints (7.5 US quarts) in all. I put half into plastic bags and then into the freezer. I may make more jelly at a later date or I may think of something else to do with it. The remaining 6 pints I made into jelly today. I did this in two batches and ended up with 9 1lb jars plus a little ramekin full.
I made some scones and bought some clotted cream in order to sample the jelly in style. It was then that Tom dropped his bombshell.
'I don't really like quince jelly' he said before disappearing into his bedroom.
I just wish I'd saved a bit of my Tesco Everyday Vodka to help me deal with the shock. Vodka everyday seems like a good idea sometimes but this was for making quince vodka which will be ready in time for Christmas by which time I might possibly have forgiven Tom for not liking quince jelly.