QUINCE MARMALADE

Quince are in season and it is a short season so with a little effort and a little time you can make any number of delicious jams, jellies, pastes and chutney's.  Be careful preparing them as they are hard and allow plenty of time for cooking as they can take up to an hour or more. 

(Quince are inedibly tannic in their raw state. When they are cooked, the same chemicals that cause this astringency on our tongues break down and bond with oxygen chemicals to form anthocyanins, the plant pigments that cause fruit and vegetable to appear red).

Make 500ml

4 cups chopped cored peeled quince (about 4 quinces)

3 cups water

2 cups sugar

¼ cup 3mm thick julienne(sliced)-cut lemon rind

¼ cup fresh lemon juice

Method

Combine all ingredients in a large heavy based saucepan; bring to a boil. Reduce heat to medium, and cook 1 hour and 15 minutes or until thick. (Mixture will continue to thicken as it cools.) Stir frequently and watch closely for catching on the bottom!

When thick and set pour carefully into sterilsed jars and seal or store in fridge