I make three preserves and I have a religious fervour for all. Every year I bottle a shirt-load of tomato passata, generally as part of a boozy Saturday afternoon; make a few jars of quince jelly because it’s like nothing else; and make marmalade out of any cumquats/kumquats I can get my hands on, because they make the best marmalade possible.
Autumn/Winter is quince season though, so this is jelly.
