About this recipe:Quinces taste really bitter if raw, but they go beautifully sweet when cooked. In combination with apples, they taste delicious and this sauce is absolutely wonderful with roast pork, turkey or duck.
500g quince - peeled, cored and finely chopped
juice of 1/2 lemon
500g apples - peeled, cored and finely chopped
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Method Prep:15min › Cook:30min › Ready in:45min
Place the quince, lemon juice and 500ml water in a saucepan, bring to the boil and simmer for 8-10 minutes.
Add the apples and simmer for a further 10-15 minutes until the fruit is very soft. Remove from the hob and pass through a sieve.
Warm the jam jars in the oven.
Add the fruit pulp back to the pan and heat again, stirring constantly. Pour it straight into the warm, sterilised jars and seal.
Place a tea towel in a deep pan, place the jars on it and cover with water. Simmer for 5 minutes. Store the jars in a cool place.
While you are peeling and chopping the quince, place it in a large bowl filled with water and the juice of 1 lemon. This prevents the quince from discolouring.
Not yet tried as recipe does not state at what point is one supposed to add the 125g sugar? Also, I would like to be able to use honey as an alternative. How much to use and by how much should I reduce the water? - 21 Nov 2016