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1.25 pints white malt, white wine or cider vinegar
3" length of cinnamon stick
about 10 cloves
1 teaspoon allspice berries
3 lb peeled, quartered & cored quinces
1.75 lb sugar
Put the vinegar and spices in a pan and bring to the boil. Lower heat and simmer 5 mins.
Strain. Place the quince quarters in the hot vinegar and simmer gently until just tender. Lift the fruit out with a slotted spoon. Pack them into hot strilized jars. Ass the sugar to the vinegar, stir over a low heat till dissolved then boil steadily to a thick syrupy consistency. Pour over the fruit, making sure it's all covered. Seal while still hot.
From Margeurite Patten's jam, jellies etc. book
I also have jam, jelly, apple & Quince cake recipes. Depends what you're after.
I have some recipes for Quince and Rosemary jelly, quince and coriander jelly and quince cheese. Its too late to post them right now but if you are interested let me know and i will post them tomorrow night.
And when your back stops aching,
And your hands begin to harden.
You will find yourself a partner,
In the glory of the garden.
Thanks for everyones ideas but I didn't have enough quince to make it worthwhile making a preserve out of them. However I did come across a recipe for a lamb and quince tagine and it was excellent. The quince gave it a lemony but sweet sort of flavour.
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