What a job, yesterday washing, coring and slicing the quinces, place the cores in a sack and boil them with the fruit, let the juice drip from the cores overnight, pulp the flesh of the quince slices. Discard the cores (worm farm)
Today, boil the juice and pulp, not forgetting to add the sugar, stirring, stirring stirring for 6 hours so that it womt "catch" This is what it looks like after 3 hours. And just in case I was tempted to put it in the slow cooker, I made Osso bucco for dinner tonight and that takes most of the day to slowly cook. After the disaster with the crab apple paste in the slow cooker, I didn't want to chance it again.
Here it is all done and dusted, dished out into 100ml tubs and left to cool. In the morning the lids go on and into the fridge. 20 small tubs and 2 "take-away" trays, should last until next quince season.
Must go and buy some nice goats cheese. Yummo Oh and I almost forgot..........ITS RAINING !!