An old-fashioned fruit making a welcome come back. By slow poaching the quinces over a long period we allow the jelly to develop a dark rose colour with a slightly sharp flavour and rich perfume.
This jelly is great with an aged cheese. Try stirring through a Turkish lamb casserole to add a sweet sharpness or as a glaze for chicken. Gently melt to glaze a fruit tart or just spread on hot scones for a delicious treat.