Make this with the left over pulp from making Quince Jelly. Great with a mild cheddar or a goats cheese.

This can be a bit fiddly to make but is really worth it. If you put it in jars, it makes a good present and keeps well. 

1) You need to extract the seed and fibrous pieces from the left over pulp - the easiest way to do this is to pulse it in a food processer (or with a hand blender) and push the pulp thorugh a ricer or a food mill. Be warned - this is messy and hard work! You may need to do it in batcehs, depending on how ,much pulp you have.  If you do not have a ricer (I found one in a charity shop for £2) , you could try pushing it though a sieve but use a really tough one and be prepared for it being hard going. 

2) weigh the sieved pulp - for every 100g of pulp, you need 75g of sugar (this works out at about 3.5oz pulp to 2.5 oz sugar but the original recipe I had used grams so I have tended to stick to that)

3) add the pulp and sugar to a heavy bottomed sauce pan and heat gently - once sugar is dossolved, simmer gently stiring quiet often - it burns easily - until the mixutre is thick and has changed colour. It should now be a darker red and as you draw a spoon through it, should leave a channel in the pan briefly. To check, place a bit on a sauce - it should hold its shape and feel quite fimr. This stage will take about 30-45 minutes. 

4) Either pour into a tin lined with greaseproof paper or into heated wide necked jars (salsa jars are ideal). If using jars, seal as usual. If in a tin, allow to cool and then wrap in greaseproof paper (I just use the one from the tin) and then foil and store in fridge

Compost the left over from the pulp - it will mostly be fibrous bits and seeds