This year I've managed to keep something of a lid on the jam making but have started a tremendous amount of liqueurs. They're all under my bed maturing away (I think the Angels share might be helping me sleep more easily), It's a far more expensive habit than jam as well as a longer term one. The damson gin and mulberry vodka won't be properly ready until next Christmas, so for this Christmas it seemed like a good idea to make some quince brandy as well.
The recipe I've gone for is from Nigella Lawson's 'How to be a Domestic Goddess', it was the first I found, is simple, and with 'Simply Nigella' to remind me of how much I love that book it's a good time to re explore it.
For the quince brandy it's just a decent size kilner jar (or similar) suitably sterilised. Make sure the quinces are clean, then quarter them (no need to peel or core) fill the jar, then cover them in brandy (cheap will do) and pop in a couple of cinnamon sticks and some a couple of heads of star anise. Leave for 6 weeks. I'm not a huge fan of brandy in the general way (it's mostly about whisky and gin in this household) but I'm assuming the fruit and spices will take the rough edges off and make something a bit special. If nothing else it should be great for feeding Christmas cakes and making mincemeat.
(I got jam jars and bottles from Wares of Knutsford this year. They have some lovely ones, and they also do some great bottles at very reasonable prices. I've gone for mini milk bottles, 25cl size, which I'm delighted with.)