To prepare the quince jelly recipe start placing the chopped quinces in a pan and cover with 1.5 l water.
Add the lemon juice and star anise and bring to the boil. Boil for approx. 45 minutes until soft, stirring occasionally.
Line a large sieve with a damp jelly bag (or muslin cloth), placing it over a large pan.
Pour in the quince mixture and leave overnight to drain.
Do not squeeze the mixture, or the jelly will not be clear.
Next day, measure the amount of juice and return it to the pan, adding approx. the same amount of jam sugar (up to 200 g less sugar may be used).
Bring to the boil, stirring, and let boil vigorously for approx. 4 minutes.
Drop a little quince jelly onto a cold plate to test whether it sets.
Remove the pan from the heat.
Fill the jelly into the prepared (sterile) jars until quite full.
Close tightly and let the quince jelly cool.
The quince jelly will keep for at least 6 months.