Put quince, lemon juice, water in a pan. Add half the quince cores/skins in a muslin bag
Cook 30 minutes until quince is tender
Pulp by passing through a sieve
Weight puree and mix with ¾ weight of sugar. (Eg if puree weighs 1 kg add 750 grams sugar is used)
Pour into a preserving pan and cook on low heat stirring every few minutes.
When colour is deep pink-red and paste leaves the side of the pan (3-4 hours) pour into a greased tray lined with baking paper.
Dry mixture for several days in warm spot or overnight in oven
Stores indefinitely in airtight container.
Makes around 500 grams Quince Cheese
