- 2 kg quinces
- 400mls water
- juice of 1/2 lemon
Wash, core and quarter the quinces, cover the fruit with water and bring to the boil, simmer until they are tender enough to puree easily. Puree the fruit and weigh, place the puree with equal amount of sugar in a heavy based pan with high sides. Cook the paste stirring until the mixture thickens and you can hardly move the spoon through it. (This will take quite some time, as it thickens it will become a ruby red colour and will spit so be mindful of bare arms.)
Line a slice tin with greaseproof paper and spread with the mixture. Place in an oven that is on at the lowest possible temperature and leave overnight. Store in an airtight container.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.