John Myers
Ingredients for 5 servings:
- 1 kg quince(s), grated, quartered
- 250 g raspberries, frozen
- 1 kg gelling sugar
- lemon juice
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
Wipe the quinces with a cloth and quarter them. Place them in a pan, including the core, and just cover with water and cook slowly until they are very soft. You can tell this is the case when the skin cracks. Let them cool in the cooking water. Remove the core and fly from the quince quarters, peel them, and puree the flesh with two ladles of cooking water using a hand blender. Add a third ladleful of liquid if necessary; the consistency shouldn’t be too thick. Like a puree. Place the puree in a pan with the raspberries, add the preserving sugar and two dashes of lemon juice, and reduce to a boil. Test the setting and pour into jars. If there is enough cooking liquid left over, I usually use it to make jelly. Pear quinces are better than apple quinces. Depending on the variety, apple quinces have grainy flesh, which I personally don’t like very much.
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