1 & 1/3 cups water
Juice of 1 large lemon
Put quinces (with any bugs chopped out) into a pan with lemon juice and water. Cook until tender. I level the skin on.
Strain the quinces through a sieve and put the remaining pulp through a sieve or mouli to make a puree
For each cup of puree add 1 cup of sugar.
put into a heavy-bottomed pot and cook until it is the consistency of thickened cream and has no liquid. This will take approx 1.5 hours.
Put into sterilised jars while hot and put lid on. Once the lid has popped down, you're all good to store it for 12 months - if it lasts that long!
Pour into a square container, lined with baking paper and leave to set. Cut into squares and toss in caster sugar.
Seal in an airtight container between sheets of baking paper.