Out of the way

I was going to write this in spanish (membrillo is spanish for quince) but there were too many words I didn't know. Besides, spanish people probably know how to do this.

Quince paste is tasty stuff. Eat it on toast, by itself, with cheese (that's how the fancy restaurants serve it) or cook lamb with it (that's why I figured out how to make it).

Get quinces, lemons, honey, and some spices if you like (cloves, cinnamon, nutmeg, that kind of thing).

Wash the fuzz off the quinces. Chop them into chunks (don't worry about peeling and coring them, just chop away) and the lemons into pieces, put them in enough water to just cover them (if you use cinnamon sticks or whole cloves put them in now too), and cook them until they are really soft - gently now, maybe an hour or so.

Then you strain them through a sieve, a bit at a time. Basically you want all the nice soft bits that will go through with only a little convincing, and not all the had lumpy bits like cloves, pips, etc. This takes a while. And by now everything is sticky.

When you have strained it all, add about as much honey as you have mush. Now cook all this - once it starts to boil, it will stick to the bottom. You don't want that, so stir it. This bit takes ages (an hour or so if you go nice and slowly).

Eventually you get something that is pretty stiff - when you scrape it off the bottom it takes seconds to ooze back into place. This is REALLY sticky.

Put it in a container - I used plastic take-away food containers and a little bucket with a lid. I guess anything will do - and let it sit for about a day so it cools and goes solid slowly.

Eat. Yum.