Membrillo and how to make it

For the quince pulp

* 1 kilo of quinces - roughly 2lbs
* Zest of half a lemon
* Enough water to cover

For the membrillo

* The Quince pulp
* Juice of half a lemon
* Granulated (not castor) white sugar (an equal volume to the pulp)

Rub the furry down off the quinces and wash them. There's no need to peel them, but take out the cores.

Chop into quarters and slice to about 1cm pieces.

Always chop quinces carefully! They're tough and it's really easy for the knife to slip

Put the slices in a large pot or saucepan, add water so that they are just floating. Add the zest of half a lemon.

Bring slowly to the boil and then turn the heat down to the lowest setting so that the quinces gently simmer. Keep the lid on.

Simmer the quinces until very soft and they've turned a deep pink colour. About 1 hour. Keep checking in case you have to top up the water.

Let it cool. Strain the juice off. You could keep the juice to make quince jelly.

Measure the pulp using a measuring jug and place in a large heavy bottomed saucepan, add an equal volume of white granulated sugar. Add the juice of half a lemon.

Bring the pulp and sugar gradually to simmering point, stirring to dissolve the sugar and let it simmer, lowest setting for about an hour. You have to stir frequently to stop it sticking and burning.

Be careful! Don't let it splash on your hands!

Gradually the colour will darken and the mixture become very thick

Spread the mixture into lightly oiled dishes or moulds, or pot in clean, sterilised jars.