METHOD
Quinces vary a lot in size and they are quite heavy. Allow at least two or three medium ones for preserving. Wipe the furry coat of each quince clean and rinse them. Slice the quinces into quarters to make them easier to handle. Peel and core each piece and cut into small cubes. Have ready a bowl of cold water with a little lemon juice and drop them in to prevent discoloring. Strain them and measure the quantity of fruit. For every 2 cups of quinces you need 1 cup of caster sugar. Put them into a saucepan, sprinkle sugar on top, add 4 tablespoons of water and simmer without stirring for 20 minutes, half- covered. Add a teaspoon of lemon juice. At this stage people in Greece add a little bunch of an aromatic plant called ambaroriza - a kind of rose or lemon geranium - or 4 drops of vanilla and slithers of flaked almonds. Stir and boil uncovered at a steady pace for a further 12 minutes in order to set it. Skim with a slotted spoon. Test for setting by dropping a little liquid onto a cold saucer and if it forms a skin on top and does not run it is ready. Let it cool, then bottle in sterilized jars.