Posted: 24/09/2014 at 12:57
You make jelly and cheese from one batch of fruit. When making the jelly don't be tempted to help it along by squeezing the dripping fruit or it will be cloudy. Look for lots of small jars to pot up the jelly, I use those little Gu pots which seem to accumulate in the cupboard .
Once you have collected the juice to make the jelly you simply simmer the remaining fruit pulp with an equal weight of sugar to make the fruit cheese/membrillo/marmelo. It does take several hours though and it would be difficult to handled such a big batch. You can store the pulp for a few days in the fridge though before making the cheese so you could break up the production process.