Quince Sauce

Wash quilts and rub off the fluff well. Quarter and peel the fruit and remove the core. Put the fruits in a bowl and cover with a lid or cloth. Put the shells and core in a saucepan, making sure that there are not too many cut kernels (damaged kernels can release hydrogen cyanide). Pour the water on top and bring everything to a boil, stirring frequently. After simmering for 30 minutes, pull the pot to one side and let it rest for at least 4-5 hours.

Place a sieve on a bowl, add the bowls and the liquid and strain them through. Put the strained stock in a saucepan and add the cut quinces, simmer until the fruits are quite soft, then mix finely with a hand blender.

Now the lemon juice and the preserving sugar are added and the whole thing is boiled for approx. 4 minutes according to the package instructions, always stirring so that nothing sticks. After the time, put some of the puree on a small plate for the gel test.

When the puree becomes firm, pour into prepared, i.e. hot-rinsed glasses. Put the lid on and turn it upside down for 5 minutes. Then turn it around, stick the label on and a delicious quince sauce is ready.