A red preserve needs water and long slow cooking in a covered pot.

This can be done on the lowest possible heat on the stovetop or in the oven.

Add a pint of water to a pound of sugar, using the water the quinces had stewed in.

Put in fruit, cover pot and cook it either on top or in the oven for six-seven hours, longer if you wish.

If the heat is very low the fruit will stay whole and the whole concoction will turn dark red. You can regulate the colour by controlling the cooking time. The longer it cooks, the darker it will be.

When it has reached the colour you want, take the lid off, raise the heat and boil until it is ready. Then decide whether you want to pot it as a preserve or make it into marmalade.

You can use pippin apples and hard pears in the same way to make various coloured preserves, jams and marmalades.

Apples may well need a little more flavouring.

Rosewater adds a pleasant aroma. Do not use bramleys if you want to keep the slices of fruit whole.