The quince marmalade is done, cooked on the top of the wood heater..
I concocted the recipe as I went, and will certainly be making it again.
And so to lunch – homemade bread toasted over coals of the wood heater, topped with the butter made yesterday and the still-warm quince marmalade – served with a strong brew of tea.
Simple fare but very, very tasty.
Here’s the recipe as promised:
750ml cold water
1.5kg quinces, wiped clean of any furry “bloom” on the skin – best achieved with a damp cloth.
Peel the lemons (trying to do so in just one strip, or two), taking care not to include any of the white pith.
Juice the lemons and place with the rind in a jam pan or large saucepan, along with the sugar, and water.
Bring to the boil, stirring and then reduce heat and simmer 5 minutes.
Coarsely grate the unpeeled quinces (except for the core) and add to the boiling sugar/water/lemon mixture.
Bring to the boil, stirring and cook over medium heat until setting point is reached (approximately 30 minutes).
Use tongs to remove the pieces of lemon rind.
Spoon into warm sterilised jars and seal immediately.