Quince

It has been a great year for fruit.  The apple trees were weighed down; the two year old pear tree produced 25 delicious specimens and even the poor old plum tree (damaged in storms last winter) managed to keep the wasps happy.  Family and friends helped themselves ... there is something special about the idea of eating fruit straight from the tree: personally I always wash and slice it first to avoid any unpleasant surprises!

We always have a few quinces but I never get round to doing anything with them.  A friend served up some quince jelly with cold meat last autumn and I decided to make use of them this year.  We seem to have rather a lot so it might not be a bad idea.  They have REALLY tough skins which tends to put me off as it is such hard work cutting into them but they smell delightful .... I might just pick them and leave them in a bowl like a fruit pot pourri.

QUINCE JELLY
Makes 4-5 jars

Ingredients
1.8kg quince pieces
800g-1kg white sugar
2 litres water

In a saucepan boil the quince pieces in the water over a high heat, then reduce the heat and cover. Simmer slowly for about 45 minutes. Mash them. Put the quince in a muslin bag and squeeze out the juice. For every 250ml of juice add 200g of sugar. Cook on a low heat and gradually increase the temperature until boiling, then boil for 25 minutes, or until setting point is reached.