When quinces are in season in autumn, it is really worth making a batch of marmalade as a change from quince jelly. You do have to use sugar, but for some things nothing else will do! This is delicious for breakfast on sourdough or wholemeal toast (with butter, of course!) or it’s great with a selection of cheeses and some celery as an alternative to dessert (or as well as!). Using the spiralizer reduced the cooking time of the fruit dramatically. We suggest using half granulated and half demerara sugar as we like the colour and flavour it gives, but you could use all white sugar if you prefer.
Makes 2 small pots
1 large quince, trimmed flat both ends
1 large lemon, rinsed and trimmed flat both ends
125g granulated sugar
125g demerara sugar
1. Spiralize the quince on the wide curls blade. It is a very hard fruit so you may need to stop and fiddle a bit (see pages 6–8 for tips on spiralizing). Pick out any pips and place the fruit in a large saucepan.
2. Spiralize the lemon (make sure there is a bowl in place to catch the juice). Roughly chop, discarding any pips and the first curl if it is too thick (wrap this curl in clingfilm and store in the fridge to use to garnish drinks).
3. Place the roughly chopped lemon curls in the pan and add any juice. Add the water. Bring to the boil, reduce the heat, cover and simmer gently until the fruit is pulpy and the lemon rind is really tender, 8–10 minutes.
4. After about 5 minutes, put the sugars in a bowl that will fit over the saucepan. Place on top, cover with the lid and leave there to warm through.
5. When the fruit is soft, stir in the sugars until dissolved. Bring to the boil and boil until setting point is reached (when a little of the mixture placed on a cold plate and cooled wrinkles when pushed with a finger, or when a spoonful is lifted out of the pan and allowed to run back in, the last drop clings to the spoon in a gelatinous blob).
6. Pot in clean, sterilized jars, cover, label and store in a cool, dark place. It will keep for months.