1kg quinces, peeled and chopped
1/2 cup water
Juice of 1 large lemon
Peel quinces. Cut into desired size pieces.
Place sugar and water in preserving pan and boil until sugar is dissolved. Add quinces and continue to cook over medium heat for 1/2 hour.
Add juice of 1 lemon and continue to cook for 15 minutes.
Skim scum from surface with a metal slotted spoon.
Continue to cook on low for 1/2 hour.
Test syrup for set - drop 1 teaspoon of syrup onto a cold saucer, tilt saucer and syrup should slide down slowly. If it does not slide slowly, contunue cooling until syrup thickens further. Repeat test.
Allow to stand for 5-10 minutes. Pour into warm dry jars and seal immediately with Kleerview Covers or Preserving Wax.
Choose quinces that are of the same ripeness/consistency for this recipe. For example, choose all ripe quinces or all under ripe, not a mixture.
Grate the quinces (thick grate) instead of cutting into pieces and add roasted flaked almonds at the end.
Best served at room temperature
Spoon a generous teaspoon onto a small dish and enjoy with a Greek Coffee (or Italian Espresso) and a glass of chilled water.