Our quince tree seems to produce enough fruit to share with the birds, cattle and humans. There’s definitely plenty for all.
Personally, I think quince is a fruit that is not attractive to look at. Raw, it doesn’t taste good, it’s tart, sour and distasteful.
But give me a spoonful of quince jelly, it brings me back to my childhood. The fragrance is a delightful blend of floral aroma and fruitiness that awakens the senses.
I remember my grandmother making a batch of quince jelly, however she had over cooked it. It was more like a toffee. A hard boiled toffee. One could hardly dig a spoon into it without bending it, but the taste was amazing. Every chance I had, I would be dipping a spoon in the jar and savouring with delight the flavours of this supposedly failed batch of jelly.
With the abundance of fruit we have harvested from our quince tree, I have made some quince jelly, quince paste, fried some with mixed veggies and for the first time I decided to make quince chutney. Unsure if it was a good idea, I googled to check if there were such a recipe. To my delight, there were various recipes.
My choice was a variation from the quince chutney recipe food at
I was surprised how good it tastes. It has a bit of a kick to it, but not too much. It’s a nice accompaniment to cheese and cold meats.
Below are the ingredients I used for just over 4 jars
• 1 cup white wine vinegar
• 1 cup water
• 1 cup sugar
• 6 quinces, peeled, cored and cut into small cubes
• 4 apples, peeled, cored and cut into small cubes
• 2 onions, peeled and chopped
• 1 tsp ground cinnamon
• Ground pepper
• 1 tsp ground cardamom
• 1 cms piece fresh ginger, peeled and finely chopped
• 1 star anise
• 1 tsp salt
• 2 Handfuls of sultanas
Place all ingredients together in a large saucepan. Stir and bring to boil. Then simmer gently, stirring occasionally until it thickens. This should take about an hour and a half.
Place in sterilised jars. Close jars and place upside down for at least 24 hours.