A traditional preserve known for the ruby-red color quince develops during long cooking. Its distinct fruit slices and pleasant aroma make it a classic with winter breakfasts and clotted cream.
Peel and slice the quince. Keep the seeds and tie some of them in a piece of cheesecloth to use as a source of pectin.
Bring the sliced quince, sugar, water, and seed sachet to a boil in a pot. Reduce the heat to low and cook patiently, stirring occasionally, until the quince turns ruby red.
When the quince softens and the syrup thickens, remove the seed sachet. Add the lemon juice and boil for 5 more minutes. Important: The preserves are ready when a drop on a plate leaves a trail.
Spoon the boiling preserves into sterilized jars and seal them. Turn the jars upside down to cool, then store in a cool, dark place.
Important: Quince develops its ruby-red color and sweet flavor through patient, slow cooking; do not rush it. This recipe contains no flour, milk, or eggs; it is plant-based and gluten-free. Spoon the boiling preserves into sterilized jars, seal, and store in a cool place.
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