Someone told me that leaving the skin on makes jam more fragrant. More flavour less work – my kind of experiment. To core a quince is job enough. The woody structure imperils the fingers, and I’m not fond of finger jam at all. Not to peel… with all my pleasure… Small brush and warm water rids of all the fluff quite efficient.
My Gran always said that caterpillars don’t like chemically treated fruit, if so, than that particular batch might be considered organic.
One part of chopped quince + one part of sugar left to stand for a day. The sugar should draw the juice leaving the fruit slightly shrunk. The goal is not to allow the pieces go soft when cooked. We’ll see. It is not my usual way, but I don’t want the normal type and reluctant to miss another quince season at the same time.
Cook in 3-4 goes , letting it boil no more then five minuets at a time.
Here is a result. Very pleasant one, too. The texture reminds me of a candied peel, only with a quince flavour.