According to Jackie French, the quince (Cydonia oblonga) was once sacred to Aphrodite, the Greek goddess of love and beauty. In autumn quinces turn yellow, give off a strong, fruity aroma and fall off the tree. That’s when they are fully ripe and ready to eat.
Jackie demonstrated how to make a delicious quince jelly. The leftover pulp need not be wasted – you can use it to make quince paste.
Quince jelly
This is great on toast, on crackers with cheese, or with scones.
Ingredients
7 quinces, washed and chopped
juice of 3 lemons
sugar
water
Method
Place chopped quinces in a large pot, and just cover with water. Bring to the boil and continue boiling until soft (about 30 minutes).
Strain out the juice and discard the pulp. (Tip: reserve the pulp if making quince paste).
Return juice to pot, measuring the volume. For every 600ml of juice, add 500g of sugar. Reduce, stirring frequently, until the mixture jells. (Tip: to test if the mixture is jelling, spoon a little onto a cold saucer. If it is still runny, boil for a little longer then test again.)
Pour into hot, sterilised jars. Allow to cool then put the lids on and store in a cool, dark place.
Quince paste
Serve quince paste with coffee, with strong cheese or use to flavour marinades. It will last for months, but throw it out if it grows mould, looks or smells peculiar.
Ingredients
7 quinces, washed and chopped (not required if you have already made quince jelly)
sugar
water
Method
If you have already prepared the quince jelly, go straight to step 3.
Place chopped quinces in a large pot, and just cover with water. Bring to the boil and continue boiling until soft (about 30 minutes).Strain out the juice. (Tip: if you also want to make quince jelly, reserve the juice).Weigh the quince pulp and return to the pot over a low heat.Add the same weight of sugar and stir constantly over a low heat until the mixture is very thick and red. When your arm aches and a small amount jells on a cool saucer, it is ready.Spread the thick jelly onto a tray lined with baking paper. Let it dry for a couple of days in a cool, dry area.Use a cookie cutter or sharp knife to divide into small segments. Store in icing sugar in a dry, sealed container.