Preheat oven to 180°C.

Remove quince stems and wipe away external debris.

In a baking pan, bake whole quinces at 180°C for about 2 hours until soft (test with a fork). When cool enough to handle, remove and discard peel, seeds and any other tough fibrous material. Purée pulp in food processor and weigh. Measure out a quantity of honey equal in weight to the puréed pulp.

In a wide shallow pot, combine quince pulp, honey and nutmeg and bring to a boil over medium-low heat. Cook, stirring continuously to prevent foam forming, until the jelly pulls away cleanly from the sides of the pan and colour darkens to an orange-red. Stir through almonds and turn off heat.

Moisten a large, clean, metal baking pan with iced water and pour jelly mixture into the pan, spreading out evenly. Place in fridge and allow to cool completely before cutting into small cubes.

Store in an airtight container using baking paper between layers. Add a few bay leaves to each layer. Jellies will keep unrefrigerated for a few months if kept in a dry area.