Recipe by Janine B?
• 4 quinces, washed, peeled and cored
• 1 cup water
• Juice of 1 lemon
• Raw Sugar
Cut quinces into chunks and place in TM Bowl with water, lemon juice, cores and pips.
Cook on 100° C until quince is quite tender. (This should take around 30minutes) Puree, speed 8 for 15-20 seconds. Push the mixture through a sieve and measure the weight of the pulp back into the TM Bowl. Note the weight of pureed quinces and add 3/4 of the quince amount in raw sugar and cook 100º C for about 45 minutes on Speed 1.
For a darker colour and a firmer consistency, continue to cook at Varoma speed 3. (Could be up to one hour, but start with 30minutes)
Pour into tray lined with Baking paper and store in fridge to set.
When set, cut into pieces and wrap in greaseproof paper and then foil. Keeps indefinitely.