QUINCE CHEESE

I was given some quinces, so decided to make the Spanish version of Quince Cheese, Membrillo.

Clean the skins, chop them in four, removing any bruised bits and put them in a large pan with enough water not to boil dry. When the quinces are soft, push it all through a sieve and weigh the pulp (weigh a jug or bowl first, then subtract it from the total). Less messy.
The Good Housekeeping recipe for quince cheese adds the juice of an orange, I used lemon juice.
For every pound of pulp add a pound of granulated sugar. Put all back in the pan and heat slowly until sugar is dissolved, then bring to the boil and cook until it thickens and will set like jelly when cool. Pour into a lined baking tray and leave.
Other versions have a cinnamon stick to add flavour, but I think it would spoil the subtle flavour of the quinces. It should keep well wrapped in greaseproof paper. Good Houasekeeping store theirs for 2 to 3 months before using. It's eaten with cheese, so we can see what its like at Christmas!