Small batch quince paste

Rub the fluff off the fruit. Peel and core the quinces, then cut into large chunks. You should have about 2½ cups of fruit.

Put the quinces into a large saucepan and just cover with water. Bring to a simmer and cover. Cook until tender – it will take about 15-20 minutes.

Drain the quinces, reserving the cooking liquid (see recipe tip). Purée the cooked quinces in a food processor or blender until smooth. Weigh the fruit and add ¾ of this same weight in caster sugar. This recipe yielded 290g of cooked fruit and I used almost a cup of sugar.

Return the purée to the empty pot with the sugar. Add the lemon juice and stir together.

Loosely cover with a lid and simmer for about 45 minutes to one hour or until reduced to a rosy-coloured paste. Stir often and watch it carefully. Once it begins to darken, it will want to catch on the bottom of the pan.

Test for setting by drawing a wooden spoon through the mixture on the bottom of the saucepan. It should leave a distinct trail that will take several seconds to close. The paste should also be a reddish-brown colour.

Once cooked, pour into a baking paper-lined 22cm square tin. Smooth the surface into an even layer and allow to cool to room temperature. Cut the paste into squares using a hot knife. Cover and refrigerate. It will last for many months.