Recipe 1:

Ingredients

• 900g (2lb) quinces, peeled, cored and sliced (prepared weight)
• 1.4 kg (3 lb) sugar
• A knob of butter

Method

Put the quinces in a preserving pan with 1 litre ( 1 3/4 pints) water and simmer very gently until the fruit is really soft and pulpy. Remove the pan from the heat, add the sugar and stir until dissolved. Add the butter, bring to the boil and boil rapidly for 15-20 minutes or until setting point is reached. Remove any scum with a slotted spoon, then pot and cover in the usual way.

If the quinces are really ripe add the juice of 1 lemon with the sugar. Its really yummy, more like a marmalade than jam.

Recipe 2:

Ingredients

• 4 lbs quinces, peeled and cored                          
• 4 lbs sugar
• 1 ½ pints water
• Juice of I lemon

Method

Chop quinces and put in pan with water. Simmer until tender. Add lemon juice and warmed sugar. When sugar has all dissolved, bring to boil and boil hard until set [a little cooled on a saucer will wrinkle]. Put into warm jars which have been sterilized with boiling water.