Guys, I'm just peeling, coring chopping the quince, and some of them have brown flesh, but not soft or rotten etc. Do I take these brown bits off, or just include in the recipe?
Also... once I've boiled the flesh and the peeling, strained, removed the peeling, and left the flesh to boil some more.. is this flesh to be left as part of the jelly? Do the little gritty bits dissolve eventually?
And this is for Munty - I've some bramble, and want to make a mixed quince, pear, old apple and bramble jelly - will I need to strain the end result, what with bramble seeds and stuff?