Quince Jam

               

Quince Jam

Photos are the before and after
I love the way quinces metamorphosize from golden yellow to deep red, when cooked

Method
5-6 quinces
1 lemon
water
just under 2 kilos of preserving sugar
A few toasted skinned almonds , optional

Wash the quinces and place in a large pan and cover with water and juice of one lemon.
Bring to boil and simmer for 30 minutes.
Cover with a clean tea towel and leave to cool over night.
Next morning  take the fruit from the liquid  and remove core and pips, peel and then cut into smallish pieces . Save the liquid and measures 2&1/2 litres and save, if need be top up with a little water to have enough liquid.
Place liquid , fruit and sugar into a heavy based pan, bring to the boil and let it simmer away until setting point is reached , approx 2 hours. The mixture will now be a beautiful deep colour. I then added a few toasted almonds.
Cool a little and place in sterilized jars.
This recipe is in essence a recipe I discovered in Tessa Kiros's wonderful book "Apples for Jam"