CookEat Recipe
Firm Quince Preserve
A thick quince preserve made with peeled fruit and a separately prepared sugar syrup.
Method
Steps
Step 1
Gather the ingredients: 800 g quinces, weighed after peeling and coring; 500 g caster sugar; 100 ml water for the syrup; 200 ml water for cooking the fruit.
Step 2
Put the sugar and 100 ml water in a small saucepan. Heat, stirring until dissolved, boil gently for 2–3 minutes, then set this syrup aside.
Step 3
Cut the prepared quinces into very thin slices. Put them in a heavy stainless-steel or intact enamel saucepan with 200 ml water. Cover and cook over low heat for about 25–40 minutes, stirring often and breaking up the fruit with a spoon until very soft. If necessary add a small splash of water to prevent scorching.
Step 4
Add all the prepared syrup to the softened fruit. Cook uncovered, stirring often and scraping the bottom, for about 20–35 minutes until very thick. A spoonful should fall in heavy irregular sheets rather than a thin stream. It should be a firm spread when cool; no moulded block is required.
Step 5
Transfer to clean small heatproof containers, cool promptly and refrigerate within 2 hours. Keep at 4°C or colder and use within 3 days, or freeze in suitable small containers with expansion space. Thaw in the refrigerator. These historical fruit-and-sugar proportions have not been validated for shelf-stable canning; do not store this preparation at room temperature. Discard the entire container if mould, fermentation or other spoilage appears.
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