I have a beautiful quince tree with loads of fruit. I have lots of jam recipes but saw canned quinces in SA this August. Does anyone know how these are prepared? Thanks

Hello Imelda

Here are some quince ideas for you:

Quince preserve with vanilla


Ingredients
12 quinces, peeled and halved
4 vanilla pods, split
4 pieces lemon rind
2 juice of lemons
750 ml water
750 ml verjuice
750 ml sugar


Method:
Put all the ingredients in a large saucepan. Lay a piece of greaseproof paper over the pan so the paper touches the quinces. Simmer for 3 hours. Remove the quinces with a slotted spoon and place in hot sterilised jars. Turn the heat up and boil the liquid for 30 minutes or until reduced and more syrupy. Pour over the fruit and seal the jars. The preserve should keep for three months.



Honeyed quinces

Ingredients
4 quinces, peeled and cored
1 lemon, the juice
water
500 ml honey
sugar


Method:
Place quinces in a pot, cover with water and add lemon juice.
Simmer until cooked through but still firm (about one hour).
Drain and pat dry before adding to saucepan with honey.
Place an inverted plate on top of the fruit to keep it submerged during cooking.
Simmer gently for about two hours, until slightly wrinkled and deep ruby red.
Drain and pat dry in a 60 °C oven for about one hour.
When cool, roll in sugar and serve.
Store in a single layer in an airtight container.

Quince chutney


Ingredients
15 large quinces, skinned and cored
250 g onions, finely chopped
60 g garlic, finely chopped
60 g fresh ginger, finely grated
4 green peppers, seeded and finely chopped
4 red peppers, seeded and finely chopped
250 g dried peaches, finely chopped
250 g dried apricots, finely chopped
7 ml mustard powder
50 ml salt
1 litre soft brown sugar
2 litre grape vinegar

Method:
Chop the quinces finely and place them in a large saucepan (preferably stainless steel) with all the other ingredients. Heat slowly, ensuring the sugar has dissolved before the mixture comes to the boil. Simmer until the mixture thickens and is no longer watery. Stir every now and then to prevent the chutney from sticking to the bottom of the saucepan. Spoon into sterilised jars and seal. Makes 3,5 litres.