Quince Jelly

My sister, Sonnie, had told me of the recipe that she uses to make Quince Jelly, it was so simple, whole quinces, washed, water and sugar, that’s all, and even better, you do not need strain the fruit from the liquid, what a time saver! When I asked her for the recipe, she sent me a snap of the recipe from the recipe book, I immediately recognised the book (I have two copies from different eras) – CWA Esk Valley Cookery Book.

Quince Jelly or Jam

A recipe that appears in most editions of the CWA Esk Valley Cookery Book.

Category: Jam, Jellies, Preserves

Style: Australian

Keyword: Pickled Quinces, Quince Jelly

Ingredients

5 large quinces washed and all downy fluff removed
3 litres 5 pints water
2.5 kg 5 pounds sugar

Instructions

Place the whole (uncut) quinces, water and sugar into a large pan.
Bring to the boil, and boil for 3 (three) hours.

FOR JELLY

Remove the fruit from liquid, and set aside.
Test the liquid for set, it may need to be cooked a little longer to gain a set.
Carefully remove any scum that may have formed on the top.
Pour into warm sterilised jars and seal.
When cool, label and store in a cool dark place.

FOR DESSERT

Peel and remove the fruit from the core.
Serve the fruit with cream, ice cream or custard.

FOR JAM

Remove the quinces from the syrup and peel and cut the fruit from the core.
Return the fruit to the syrup.
Pour into warm sterilised jars and seal.
When cool, label and store in a cool dark place.

Notes

I have not made the jam, but have included the instructions, just in case you would like to try it.

Unfortunately over the last year or so the garden has been very much neglected. Life seems to get in the way of pleasure, and the weeds have become overwhelming!

Oh the weeds!

The poor vegetable garden!

Slowly, slowly…

The vegetable garden is coming back – must keep working…

Rhubarb and garlic coming along…

However, the beautiful old quince tree that I wrote about a bit over three and half years ago, has ignored my neglect and provided us with a bountiful crop this year.

The golden hue of the quince leaves…

The quince tree in autumn…

One of many trays of quinces…

I approached with caution, given that in past years codling moth has proved to be a huge problem rendering the majority of the fruit useless! But this year we were surprised to see a much smaller infestation, leaving us with a good quantity of fruit to be put to use.

Anyone who has dealt with quinces in the past, knows that the scrubbing, pealing, coring, and where necessary, removal of the codling moth infestation, can only be called a labour of love! For, surely, anyone who did not like quinces, or goodies made from quinces, would not bother with the task!

This year we have added the following to our larder, Spiced, Pickled Quinces, the obvious – Quince Jelly,

Quince Jelly

and, our favourite, Quinces in Orange and Cardamon Syrup, for which I have subsequently misplaced the recipe – oh the frustration! I am sure that it will materialize again, one day and then I can share it with everyone, as it is absolutely delicious and perfect for an Upside Down Orange Cardamon Cake

Quinces in Orange & Cardamom Syrup

Upside down Quince, Orange and Cardamom Syrup Cake

Upside down Quince, Orange and Cardamom Syrup Cake served with double cream

and even more delicious with my mum’s Baked Custard.

Mum’s Baked Custard is the BEST, never watery and sets so that it can be cut into nice squares for serving, and it is delicious! Whenever I was going home, she would always ask what she could make for me – my response was always “Your baked custard, please!”. I am sure that she knew even before asking… One day, I asked her how she made it? The answer was so simple! She simply doubled the amount of eggs required. So now, we, and you, can enjoy this simple light treat that is perfect served simply with poached seasonal fruit, particularly Quinces in Orange and Cardamon Syrup, and if you must, a little double cream on the side!

Served with double cream and Quinces in Orange and Cardamom Syru

Mum’s Baked Custard with Quinces in Orange and Cardamom Syrup and Double Cream!

Mum's Baked Custard

Prep Time

10 mins

No-one could make baked custard like mum. Whenever I went home she always asked what I would like her to make for me - it got to the stage that she didn't have to ask, it was waiting for me when I arrived!

One day I asked her for the recipe and she simply told me that all she did was to double the amount of eggs.

Category: Dessert

Style: Australian

Keyword: Baked Custard, Custard, Egg Custard

Quantity: 6 servings

Author: sbaskitchen

Ingredients

6 eggs
75 g caster sugar
500 ml milk
1/2 tsp vanilla bean paste
grated nutmeg
butter to grease the dish

Instructions

Preheat oven to 180˚C (160˚C fan-forced).
Lightly grease a deep square ovenproof baking dish with butter.
Beat the eggs and sugar together in a bowl.
Add the milk and vanilla bean paste to the egg and sugar mixture, and whisk to combine.
Pour the mixture into the prepared baking dish and sprinkle with nutmeg.
Place the dish in a large roasting tin and pour in enough hot water to come halfway up the sides of the dish.
Bake for 30-45 minutes, until set.
Allow to cool before serving.

Notes

To test - slip a knife into the custard and if it shows a cut when the knife is gently drawn sideward, the custard is cooked.
Serve with stewed seasonal fruit.

The Spiced, Pickled Quinces recipe is from a National Trust book that I was given when we moved to the country. The book, Good Old-Fashioned Jams, Preserves and Chutneys by Sara Paston-Williams is a wonderful resource for those who love to preserve their excess produce. These quinces are delicious with chèvre and prosciutto on top of crostini, but as she suggests, also pairs well with roast pork, duck, game, terrines, and cheese.

Delicious crostini topped with Spiced Pickled Quinces, home-cured prosciutto-style ham and chèvre.

Spiced Pickled Quinces

This pickle is great with pork and duck, ham, pâtes and terrines, as well as cheese. It is amazing with chèvre.

Category: Preserves

Style: English

Keyword: Pickled Quinces, pickles, Quinces, Spiced Quinces

Quantity: 6 250 ml jars

Author: sbaskitchen

Ingredients

8 quinces
Cold water to cover
2 tsp sea salt
coriander seeds
cumin seeds
sugar
white wine or cider vinegar

Instructions

Wash the quinces and rub off any fluff from the skins.
Peel and core the quinces, retaining the skins and cores (see note below).
Cut each quince into eight pieces and place them in a pan.
Cover with water and add the salt, then bring to the boil.
Simmer for about 10 minutes, then strain the liquid from the fruit, and retain both the liquid and the fruit.
Return the fruit to the pan.
Measure the cooking liquid into another pan, and for every 600 ml (1 pint), add 450g (1 lb) sugar, 150 ml (1/4 pint) vinegar, 1 teaspoon coriander seeds and 1/2 teaspoon cumin seeds, both of which have been gently roasted in a frying pan.
Bring to the boil over a medium heat, stirring until the sugar has dissolved, and then simmer for 5 minutes.
Pour the liquor over the quinces and bring to the boil.
Simmer gently for 45 minutes.
Using a slotted spoon, transfer the quince pieces to warm, sterilised jars.
Continue cooking the liquor for a further 10 minutes, until you have a syrup that covers the back of a spoon.
Pour the syrup over the quince pieces and seal the jars.
Allow the pickle to sit for a month before using.

Notes

Store in a cool, dark place.
Adapted from Spiced Quinces "Good Old-Fashioned Jams, Preserves and Chutneys", 2008, Sara Paston-Williams, National Trust Books, p60.
Use the cores and peal to make Quince Jelly.

The old quince tree has done us proud this year and is about to head into dormancy for the colder months. The leaves are turning from green to a beautiful golden hue and then brown, before gently falling to the ground creating a carpet below. Soon the limbs will be bare, that is until it warms up again, and a burst of new leaves and beautiful flowers herald a new season ahead.