Quinces are awkward, ancient and completely magnificent and their jelly is one of the quiet glories of the preserving pan.
Ours is made here at Cross Bank Farm from fruit slow-cooked until the kitchen fills with a perfume that is somewhere between rose, vanilla and warm honey, then strained and set to a jewel-bright jelly that barely needs an occasion.
Exceptional with cheese, transformative alongside game and lamb, and rather wonderful spread on warm buttered toast on a morning when ordinary jam simply will not do.
Ingredients: Water, sugar, quince, lemon juice.
Quinces are awkward, ancient and completely magnificent and their jelly is one of the quiet glories of the preserving pan.
Ours is made here at Cross Bank Farm from fruit slow-cooked until the kitchen fills with a perfume that is somewhere between rose, vanilla and warm honey, then strained and set to a jewel-bright jelly that barely needs an occasion.
Exceptional with cheese, transformative alongside game and lamb, and rather wonderful spread on warm buttered toast on a morning when ordinary jam simply will not do.
Ingredients: Water, sugar, quince, lemon juice.
