Quince Jelly or Jam

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
  • 5 large quinces washed and all downy fluff removed
  • 3 litres 5 pints water
  • 2.5 kg 5 pounds sugar
  1. Place the whole (uncut) quinces, water and sugar into a large pan.
  2. Bring to the boil, and boil for 3 (three) hours.
  1. Remove the fruit from liquid, and set aside.
  2. Test the liquid for set, it may need to be cooked a little longer to gain a set.
  3. Carefully remove any scum that may have formed on the top.
  4. Pour into warm sterilised jars and seal.
  5. When cool, label and store in a cool dark place.
  1. Peel and remove the fruit from the core.
  2. Serve the fruit with cream, ice cream or custard.
  1. Remove the quinces from the syrup and peel and cut the fruit from the core.
  2. Return the fruit to the syrup.
  3. Pour into warm sterilised jars and seal.
  4. When cool, label and store in a cool dark place.

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

Found it! The recipe for Quinces in Orange and Cardamom Syrup

Drink in the incredible fragrance with which a single quince can seduce a room and feast on its pomaded sweetness.  It will, I promise, brighten your northern sky.

(Monty Don, 2004)


Last year I wrote of an “Abundance of Quinces“, lamenting about the recipe that I could no longer find for Quinces in Orange and Cardamom Syrup.

Again this year, the beautiful old quince tree provided us with more quinces than we knew what to do with.

Quinces just picked and ready to take into the kitchen…

So it was now time to get serious and search for the misplaced recipe for one of our favourite quince recipes.  It took me a couple of weeks, going through books, searching on the computer, rifling through draws full to the brim with pages torn from magazines and newspapers, notes, and handwritten recipes gathered over time – oh the frustration! Continue reading

In the Garden – March 2021

I procrastinated about adding this post, I know it is our garden in “March”, and now it’s May!  But there were a few things I’d love to show you, so here it is.  Hopefully “In the Garden – April 2021” will not take so long…

It was with such great anticipation that I waited for what I thought were either red or orange nerines from my sister, Sonnie’s, mother-in-law’s garden.  When the flowers finally opened, they were this very vibrant pink that blended so beautifully with the velvety snapdragon and the purple and cerise fuschia! Continue reading

Inspiration from the garden

A walk in the garden was all that was needed to tell me what I should be writing about today! I went out to do some weeding and discovered the quince tree bursting into bloom. What a truly beautiful flower this tree has, and of course, to top it all off, next year we should have a lovely crop of quinces to deal with in the kitchen.

Our tree is certainly not a young tree, and gives a lot of character to the garden. It is nicely placed to form a partial barrier from the main garden to where we are now establishing our vegetable garden and espaliered fruit orchard. It will also provide a little shelter for the new little garden shed, which will go up in the next week or two.

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A lot is written about what can be done with the fruit of this beautiful tree, but very rarely does anyone mention the beautiful flower that comes before the fruit. I think it is stunning, a delicate pink bud that opens to a 3-4 cm bloom which is the most delicate of pink. I just needed to feature it somehow in a blog. So – what to cook…


dsc05609Fortunately in my store I have jars of preserved quinces ready to be used whenever I choose. I must add that I also have jars of quince paste and quince jelly as well. But this time I decided to use the quinces preserved in syrup, along with some spiced honey that I had also prepared and stored. I thought the use of the spiced honey was most appropriate, given the work that the bees are doing among the quince flowers. The final result was a Spiced Honey and Yoghurt Panna Cotta with Quince and Crunchy Granola – I have to say, that it was delicious.


Spiced Honey & Yoghurt Panna Cotta with Quinces & Granola


For those who have been following what’s in bloom, you might like to check the progress of the The Grand Old Dame – I think she is going to be very happy and cannot wait to see her in full bloom – I wonder what colour she will be? I have also added a page showing what we have done with “The Kitchen Wall Rose Bed

Finally I must apologise for being a little quiet of late, but we have been very busy with guests and our grandson’s 2nd birthday, for which I did a little cooking and cake decorating.


Until next time…

Bon appétit!


Spiced Honey and Yoghurt Panna Cotta with Quince and Crunchy Granola

The Grand Old Dame

The Kitchen Wall Rose Bed


A wintery blast!

Wow, what a cold, cold week we’ve had, I barely poked my nose out the door, so there was plenty of creative time in the kitchen to keep warm…

This week’s big hits were Duck and Quince Pies and Cream of Celeriac and Parsnip Soup

The Duck and Quince Pies were made from leftover meat from the duck necks I’d been working with. Can you believe that from six duck necks, I used the skin as the casing for pork, garlic and red wine sausages, duck stock and duck ravioli as well as these delicious pies, not bad, hey!!!?

In the pantry I have jars of deep burgundy coloured quinces that I’d preserved and thought they would go amazingly with the duck. So got to it, making sure that I made note of everything I used and how much of each. The end result was amazing, we got two good sized individual pies together with quite a few cocktail sized pies which always come in handy, either as a canapé, or an addition to some duck dish, just to add a little interest, flavour and/or texture.

Then there was soup and sweet night… Don’t you love that. Nice warm soup and then later as we sat in front of the roaring open fire, delicious sweet treats for dessert. I had purchased a lovely celeriac to make a mash from, but with the weather so bleak and cold, we needed soup. I had plenty of parsnips in the fridge, so this soup, topped with parsnip crisps was perfect. I absolutely love parsnip crisps, so made sure I made extra as a cook’s treat.


Cream of Celeriac and Parsnip Soup

As for the sweet treats,


Who could beat Chocolate Fondant!

With the weather on the improve, I finally got back into The Corner Patch and did a stocktake of what needs to be planted – there’s a lot of work to be done!!

And then escaped to the flower garden where I discovered a little bit of sunshine.

Until next time…

Bon appétit!


Cream of Celeriac and Parsnip Soup.

Duck and Quince Pies