4 large quinces
1 lemon
Chelsea White Sugar to measure
water

Scrub quinces and cut into chunks.
Quarter the lemon.
Place prepared fruit in a heavy pan and barely cover with water.
Bring to the boil and simmer until the fruit is pulpy, about 20-30 minutes.
Allow to cool.
Place a sieve over a large bowl.
Pour the fruit and the liquid into the sieve.
Allow all the liquid to drain through.
Rub the pulped fruit through the sieve with a wooden spoon.
Discard any pips and tough membranes left in the sieve.
Stir liquid and puree together then measure (tip: use a half-cup measure for this job).
For each cup of fruit puree you will need an equal measure of Chelsea White Sugar.
Bring the puree to the boil then add the Chelsea White Sugar.
Stir and cook over a slow, steady heat for at least 20 minutes, stirring often.
The longer the paste is cooked, the deeper the colour; mine took 30 minutes.
Pour into small jars and cover.
Store away from direct light.