Enough for a jar of about 700 ml

  • 4 medium quinces
  • 1200 g (1500 ml) sugar
  • 500 ml water

Rub fuzz off quinces. Grate the unpeeled quinces to the core. Don't worry if the grated quinces brown slightly. Pour water and sugar into a large saucepan. Bring mixture to the boil while stirring constantly. The sugar must have dissolved before the water boils. Add the grated quinces when the syrup starts boiling. Stir well and cook uncovered for 30 minutes. Stir every now and then. Bottle while warm, using sterilised jars.