Ingredients:

  • 1.5 kg fresh quince
  • 750 ml filtered water
  • 1 large organic lemon, zested and juiced (60ml juice)
  • 1 whole vanilla bean, split and seeds scraped
  • 600 g granulated cane sugar

Instructions:

  1. Prep the fruit. Peel and core the 1.5 kg fresh quince. Slice into 1/2 inch cubes or thin crescents. <small>Note: Work quickly or keep submerged in acidulated water to prevent browning.</small>
  2. Initial simmer. Combine the quince and 750 ml filtered water in your heavy pot. Cook over medium heat for 20 minutes until the fruit is tender when pierced with a paring knife.
  3. Prepare aromatics. Split the vanilla bean and scrape the seeds. Add both the seeds and the empty pod to the pot.
  4. Add acid. Pour in the lemon zest and 60ml lemon juice. The aroma will immediately turn bright and citrusy.
  5. Incorporate sugar. Stir in the 600 g granulated cane sugar. Reduce heat to low and stir constantly until the sugar crystals have completely dissolved.
  6. The long simmer. Cook uncovered for about 1 hours to 1 hours 15 mins. Maintain a gentle bubble — not a rolling boil.
  7. Monitor color. Watch for the transition. The syrup will move from clear to yellow, then orange, until it reaches a deep, glowing ruby red.
  8. Test the set. Drop a spoonful of syrup onto a frozen saucer. Wait 30 seconds, then push it with your finger. It should shatter into fine wrinkles on the surface.
  9. Finish. Remove the vanilla bean pod. Ladle the hot preserves into sterilized jars, leaving 1/4 inch of headspace.
  10. Seal. Process in a water bath for 10 minutes or store in the fridge once cooled.