Condiments

This is so easy! But does need a lot of time on the stove. I cooked mine for 3 hours until a beautiful ruby red colour.

Chop peal and de-seed the quinces. Pop in a pot with the water and sugar. Simmer for hours! About 3. The mixture to begin with will look like stewing apples, but as time goes on they turn a wonderful ruby red colour. This is a sign they're done.

But you have to be attentive, I burnt this batch and nearly ruined my favorite pot. I managed to salvage what was on top.

Interestingly quinces have a lot of tannins in them, which make them horrible to eat as is. But as they're cooked these tannins break down which becomes this ruby red. This is also an indication that the paste is ready.

Quince Paste