Ingrediants
- zest and juice from 1 lemon
- 1 cinamon stick
- quinces 2kg
- granulated sugar 1.5kg
What To Do
In a large pot add 2 liters of water and lemon juice.
Roughly chop the quince and add to the pot, along with the lemon zest and sugar.
Bring to the boil and let simmer till the quince softens.
Allow to cool, strain and place in a blender till smooth.
Sieve the quince pulp into a bow and weigh. Place the pulp back into the pot, adding the same weight in sugar.
Continue cooking till the quince turns a pink -orange colour or a rose red. Stir occasionally to stop the pulp from sticking to the bottom of the pot.
Line a shallow tray with baking paper and pour the pulp in, smoothing the top with a metal spatula. Cover with another sheet of baking paper and allow to set.
Once cooled, slice into squares and wrap with baking paper and cling wrap. Store in an air tight container in the fridge.