There weren’t many quinces this year, but maybe I have enough for this, because the recipe is made according to the amount of juice you get from the quinces.
- Put the peeled and cored quinces cut into small pieces in cold water and a small handful of kitchen salt (so the recipe says but I suppose it depends whether you have a tiny petite little paw or a great hand of banana sized fingers)
- Boil the peel and cores gently in enough water to cover for 30 minutes and strain
- To each pint of juice add 1lb of sugar and ¼pint of Orleans or white vinegar (never heard of Orleans vinegar) and a large teaspoon of coriander seeds. Bring to the boil, simmer until tender but a still firm, pour into a bowl and se aside until the next day
- Drain teh syrup and pour over the fruit.
- repeat as before, reducing the syrup until thick and pour over fruit which you have packed into jars
- And that’s it! Delicious with boiled bacon or roast pork, mutton or cold turkey
Lois Elsden 