Oops. I’d forgotten about the six quinces on top of the cupboard, and they were looking a bit iffy.
Not to worry. Quinces are such vicious rock hard bastards, that they can be salvaged, and preserved for another day. After peeling and coring it turns out only one is properly rotten, and there’s about 700g of salvageable flesh.
Cut up into one inch pieces, the flesh is thrown into the stockpot, with 700mL water, and 100g of caster sugar. Doesn’t look very appealing, but brought to the boil, stirring to make sure the sugar has dissolved, and reduced to a simmer for an hour.
After an hour the pieces are soft, and slightly translucent. The flat smells wonderful.
Now, I reckon I’m going to use this stuff in about a week from now, so I wasn’t particularly stringent with the sterilisation; just swished the contents of a freshly boiled kettle around the Kilner jar, and that was it. The fruit gets put into the jar with a slotted spoon, and the jar gets a good shake so the contents are packed down.
I added another 150g of sugar to the remaining 300mL of liquid and brought to the boil. Although quinces are packed with pectin, there’s not enough in this stuff to make actual jelly, so it’s really just syrup I want. So that gets poured over the fruit and the jar is sealed.
Now awaiting its fate.
(If the quinces were less mouldy, I could have kept the skins and cores, and boiled them up, at which point there would certainly have been enough pectin in the liquid to set into jelly. But not this time.)