Action 63: Make some quince jelly. You can make this with fruit from a japonica bush. These ‘quinces’ are ready to pick when they beginning to turn yellow. Cut them in quarters with a string knife. Cover with water and boil until soft. Strain through a muslin cloth or ‘jelly bag’. For every 600ml of liquid, add 450g sugar. Bring to the boil and boil until the setting point is reached – 105C. If you don’t have a sugar thermometer, use a wooden spoon: stir the jelly, then hold the spoon curved side up and count to 20. Tip the spoon and if the liquid coagulates as it drips, it is at setting point. Pour the jelly into sterilised jars. It should be lovely pinky orange colour.