Quince preserves

A delightful colour! This was interesting to make. The quince is very hard when cut and the flesh is stiff. I boiled it with some lemon juice until quite tender. At this point it’s still a yellow colour. Then the sugar went in and as the temperature increases it became the gorgeous coral colour. I added a vanilla pod for a background flavour.
It has set a beautiful jelly and the flavour and aroma is delicious but hard to describe. There’s an element of caramel and perhaps strawberry, quite tart.
I will try some tomorrow maybe on a scone!