Saturday Morning With Jack Tame

Quince paste, or membrillo, is a sweet, thick fruit preserve made from quinces, sugar and lemon juice. Popular in Spain and Portugal, it has a firm, jelly-like texture and a deep amber colour. Traditionally served with cheese, especially Manchego, its floral aroma and tart-sweet flavour creates a perfect pairing.   Make one sandwich tin of paste     Ingredients  6 medium-sized quince    1 ¼ cup (or ¾ of the weight of your cooked & pureed quince)   Juice of 2-3 lemons     Method  Peel and quarter the quinces. Place in a large baking dish, half cover with water, cover with foil and bake at 180 C for 2 hours or until very soft. Drain the liquid (this can be kept to flavour soda water etc).    When fruit is cool enough to handle, remove the core with a spoon. Puree the fruit in a food processor or blender.   Weigh this, then spoon into a saucepan with ¾ the amount of sugar. For example, I had 1.5kg puree so added about 1.1kg sugar. Squeeze in