By Gill Murray
A quince is an unusual fruit and often described as a sort of cross between a pear and an apple. However, its taste and texture is very different with a rough outer skin and a kind of fuzz on the skin. It's pretty in-edible raw but has the most amazing aroma and releases a fragrance which can be described as a mix of vanilla and apple.
This is quince season and if you don't have any quince growing in your garden they can be found at farmer's markets or well stocked greengrocers.
The fruit is very versatile and when cooked it turns from a yellow colour into a lovely deep rosy colour. I made some quince jam this week and it's a really easy recipe to follow. Completely delicious served up with some crackers and cheese like I did but equally delicious as the filling for some fruit tarts or spread on hot buttered toast.
Enjoy, Gill x
- 1kg quince, washed, cored then grated
- juice of 1 lemon
- 1 tbsp lemon zest
- 1 litre water
- 750ml sugar
- 1 vanilla pod, scored and seeds scraped out
1. Start by washing and coring the quince. Next grate the cored fruit and put in a wide bottomed saucepan or preserving pan with the water and bring to the boil.
2. Add the lemon zest and juice and reduce the heat to a simmer for about 10 minutes.
3. When the quince is soft add the sugar and vanilla seeds and bring back up to a boil. Stir to dissolve all the sugar and lower the heat again. Cooked uncovered for about 40 minutes or until the jam turns a rose pink colour and thickens to a desired consistency.
4. Pour jam into sterilised jars and seal