Ruby Quince Preserve

Ingredients

• 1 kg quinces
• 900 g white sugar
• 1 litre water
• 2 tbsp lemon juice
• 1 vanilla pod, optional

Method

1. Peel, core and cut the quinces into even pieces.
2. Cook gently in water until tender but still intact.
3. Remove the fruit.
4. Add the sugar to the cooking liquid and dissolve completely.
5. Return the quince to the syrup.
6. Cook very slowly until the fruit becomes translucent and develops its characteristic ruby colour.
7. Add the lemon juice.
8. Bottle hot with enough syrup to cover the fruit.