This is another of those special Greek sweets that are made using only fresh fruit and sugar. You can eat a few spoonfuls whenever the urge for something sweet overpowers you or you can use it in many different ways.
Ingredients 1 kilo quince (weigh after you have cleaned it) 1 kilo sugar
Cut the quince in 4, then peel and cut out the tough part in the centre together with the pips. Drop the pieces in a bowl of water with lemon, so that the flesh of the fruit doesn’t change colour. Weigh the cleaned fruit so that you have one kilo. You can use as much fruit as you wish – just remember to use equal amount of fruit and sugar. You could use less sugar, but the sweet won’t keep as long.
Then cut up the fruit in small pieces, a little larger than matchsticks. Again put them back in the bowl of water, until you have cut up all the pieces of fruit. It is a little time consuming, but it is worth the trouble. Place them in a colander and rinse them under running water.
Put the quince in a pot and add enough water to barely cover the fruit. Add the sugar and bring to a boil. Lower the heat to medium-high and let simmer with the pot uncovered. It will take about half an hour for the fruit to become tender. Check it from time to time, because you want the fruit to remain whole. You should have a nice syrup, neither too thick nor too watery.
Although the quince is whitish, when it is boiled it changes colour from pink to red.
Fill your prepared, sterilized jars with the sweet and place the tops. Let the jars cool down and you can keep them on your pantry shelf. If however you use less sugar, it is best to keep the jars in the fridge.