- 2 kg quince
- 2 cups (500ml) rosé wine
- 1 vanilla bean, split lengthways, seeds scraped
- 1 cinnamon stick
- 6 cups (1.3kg) white sugar, approximately
- 1/2 cup (125ml) lemon juice
- 1Peel, quarter and core quinces; reserve cores. Tie reserved cores in muslin. Chop quince coarsely.
- 2Combine quince, muslin bag of quince cores, wine, vanilla bean and seeds, and cinnamon in a 4.5-litre (18-cup) slow cooker; stir to combine. Cook, covered, on High, for 6 hours, stirring occasionally for even cooking, or until quince is tender and ruby-coloured. Discard muslin bag, vanilla bean and cinnamon.
- 3Measure fruit mixture; allow 1 cup sugar for each cup of fruit mixture. Return the quince mixture and sugar to cooker; add the juice. Increase heat to reduce on high (see Test Kitchen tip); boil, stirring frequently, for 1 hour or until mixture jells when tested.
- 4Pour the hot quince mixture into hot sterilised jars; seal immediately. Label and date jars when cold.
Many new slow cookers have a function called "reduce" or "simmer". If your slow cooker doesn't have this function, transfer the mixture to a saucepan and boil it, uncovered, until it is ready. It will take less time than the slow cooker, so check it sooner.
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