Membrillo (sweet quince paste)

Quarter the cleaned quinces and cook in water with one squeezed lemon for 30 minutes.

Drain, remove the core and seeds, and pass through a food mill into a large bowl.

Add sugar at a 2 to 1 ratio, 500 g sugar per 1 kg puree, with fresh ginger, cinnamon and vanilla.

Cook on low heat, stirring every 2 to 3 minutes; the longer it cooks the more water evaporates and the thicker and more concentrated it gets. After 45 minutes it is jam.

Cook about double that time for a thick quince paste.

Mold into the desired shape and refrigerate overnight before unmolding.