Making quince cheese
Cut quince into chunks and simmer for a few hours in a pan full of water that contains the juice of two lemons (to stop the flesh from going brown), until soft. Ladle through a fine sieve, then add a smidge less sugar by weight than the collected quince purée mixture (say, nine-tenths) and bring to the boil, stirring continuously. When it has thickened to a jam consistency, pour into hot-washed, sterile plastic food boxes greased with vegetable oil, and allow to cool. Add the lid and serve with a ploughman’s, or dust in sugar and eat like a Turkish delight!
Serve quince cheese with a ploughman’s