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Garden of england quince marmalade

Carol Godsmark's unusual marmalade uses quince from south east England, making a delicious match with toast or scones

Garden of england quince marmalade

Method

1. Peel, core and quarter some of the poorer, less ripe quinces and place in a large pan.

2. Just cover with water and bring to the boil. Cook until the quinces are soft.

3. Strain off the juice and reserve.

4. Rub the cooked quinces through a sieve.

5. Peel, core and quarter the remaining quinces and place in the pan with the sieved pulp.

6. Add the reserved juice and cook until soft. Stir to make sure the pulp doesn't burn.

7. Add the sugar, stirring until dissolved then bring to a fast boil.

8. Cook until setting point is reached. It should be very firm and a dark red colour.

9. To tell when setting point has been reached, remove the pan from the heat and put a little marmalade on a chilled saucer. As it cools, the marmalade should begin to set, will wrinkle slightly and will remain in two separate parts when you draw your finger through it. If using a sugar thermometer it will read 104-106C.

10. Decant into sterilised jars, cover and seal tightly. Label and store in a cool, dry place.

Cook's Notes: Quinces are hard and pear-shaped and yellow when ripe. When cooked they turn red and have a remarkable aroma. If the marmalade is made soon after the fruit is picked, a little additional sugar will be required.