Chunky quince preserve

How to make it

1. Wash the quinces well and rub off the fuzz. Keep the peel if it is in good condition, remove the cores and cut the flesh into 5–8 mm cubes. Weigh out 1 kg of prepared flesh.
2. Put the water and sugar into a wide, heavy-based saucepan. Heat until the sugar dissolves, then boil the syrup for about 5 minutes.
3. Add the quinces, lemon juice and vanilla. Cook over a low–medium heat for 35–55 minutes, skimming off the foam. Stir gently and check more often towards the end.
4. The quinces should be tender and slightly translucent. If the syrup thickens before the fruit softens, add 1–2 tablespoons of hot water at a time and keep cooking.
5. Put a little syrup on a cold saucer. Let it cool: it should run slowly when you tilt the saucer. Turn off the heat while the syrup is still runny; the natural pectin will thicken it as it cools.
6. Remove the vanilla and transfer the preserve to clean, heat-resistant jars. Let it cool and keep it in the fridge. To store it in the cupboard, use a validated recipe and preserving process; simply filling the jars while hot is not enough.