Method

• Wash the quinces very well, scrubbing the peel with a sponge or something similar to remove the light fur on the outside
• Without peeling, halve the quinces and remove the core and seeds
• Slice the quinces into 2cm thick slices, and then cut the larger slices in half
• Submerge the quince slices in a big bowl with enough water to cover for several hours, to soften them before cooking
• Leaving them overnight is fine, but try to ensure all quinces are submerged as some discolouration may occur
• In large, wide heavy-based pot, add the sugar, water and lemon juice and cook them over medium heat, until the sugar dissolves
• Add the cinnamon sticks and bring to a boil
• Drain the quince slices and add them to the pot
• Bring the pot a boil, and cook, uncovered, over medium-high anywhere between one hour (for soft and golden quinces) to 2 ½ hours (for a richer, browner preserve)
• If you are left with too much liquid, strain some of it and use as a syrup to sweeten soda water or cocktails
• Once your preserve is ready, fill the jars, taking care to leave a small gap for vacuum to be created
• Seal your jars, label and store in dark, cool place until required