Page title and description
Sauces, conserves & preserves
- 2kg quince, or a mixture of cooking apples and quinces if you don't have enough, unpeeled and roughly chopped
- granulated sugar
Prep time: 10 min
Cooking time: 1h
Step 1Put the quince in a pan with 300ml water. Cover and cook very gently until tender - you may have to mash it a bit towards the end.
Step 2Push the cooked fruit through a sieve or a mouli-légumes to make a purée. Measure the purée in a measuring jug and then put it in a deep, heavy-bottomed saucepan. For each litre of purée, add 550g granulated sugar. Heat very gently, stirring occasionally, until the sugar is thoroughly dissolved.
Step 3Then raise the heat to bring the mixture to the boil and cook until thick. It will become a darker red and start popping as it leaves the sides of the pan. The trick is to stir continuously with a heavy wooden spoon so it never catches and burns. As it reduces you will need to protect your hand with a tea towel or oven glove.
Step 4Once you can hardly move the spoon, take the pan off the heat and transfer the mixture to a baking tray lined with baking parchment, spreading it out in a layer about 1cm thick. Leave it, uncovered, for a few days in a warm room or airing cupboard, or even in an oven on the lowest possible setting. Then cut it into cubes with a hot knife. To store, pack them in an airtight container, sprinkled with sugar.