What to do with partially ripe feral harvested quince? Hmmmmm, quince paste, my childhood’s preferred after-school snack!!!

Ingredients:

• 2 kg quince
• 1 kg sugar (the recipe calls for 1.5kg but I can't do soo sugary stuff!)

1. Rub fruits under water to remove velvet coating.
2. Remove core and cut in quarters. Do not peel skin of.
3. Select the ripest & nicest fruit - save seeds*.
4. Cook fruits in water (until they’re soft – about 20-25 mins).
5. Drain then blend.
6. (Save cooking water as cordial for flavouring drinking water).
7. Return pulped fruits to stove with sugar.
8. Cook for another 15mins or so, stirring VERY often (that prevents bombs of boiling hot fruit pulp to jump at you, hurt you or, at best, redecorate your kitchen).
9. You know it’s ready when the pulp comes off the sides of the pot. (In my case, fruits were not fully ripe, hence had more water content – It cooked for 30 mins).
10. Spread onto tray (no more than 2cm thick) lined with baking paper, and leave it to dry for a few days.
11. Resist temptation to poke it with your finger to supposedly check if it's dry enough - and then lick it! Wait! Wait! Wait some more!
12. Once dry, cut in small pieces and give them to your kids if they need a sugar kick! (or keep them all for yourself!)
13. Remember location of quince tree to plan for next year's feral harvest!
14. Thank mother nature for coming up with such a lovely fruit! :)

* To save seeds:

1. Remove seeds
2. Wash pulp off
3. Dry with tea towel
4. Leave seeds to completely dry on paper towel for a few days
5. In a plastic bag, add moist sand and seeds. Rub seeds gently with sand.
6. Place in the fridge for a few days/weeks.
7. Remove seeds from fridge & bag. Sow in a pot and place on a window sill or greenhouse.