Method:
Makes 2 large jars
Preparation Time 3½ hours
- 12 quinces, peeled, halved
- 2 vanilla pods, cut open length ways, seeds scraped out and retained
- juice of 2 lemons
- 750ml water
- 750ml verjuice
- 750ml sugar
1 Place all the ingredients together in a large saucepan. Place a layer of baking paper over the saucepan and simmer for about 3 hours or until the quinces are soft.
2 Spoon out the quinces using a slotted spoon and pack them into the hot, sterilised jars. Increase the stove temperature and reduce the cooking liquor until syrupy. Pour the syrup over the fruit in the jars and seal the jars.
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