If you can find quinces in season, around autumn to winter time, get as many as you can and make quince jelly! It’s my ultimate biscuits and cheese accompaniment, and I get it into my supper club menus as much as I can. This is a really simple, no fuss recipe, with minimal mess. For the February supper club, I paired this with White Lake Cheese’s Eve cheese, which is a rich and gooey soft goats cheese made in Somerset.
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3 (1kg) quince, cored and chopped
2 tbsp lemon juice
800g jam sugar
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Cover the quince and lemon juice in boiling water in a large saucepan and bring to the boil. Simmer for 25-30 mins, until the fruit is softened. Drain the quince retaining about 100ml of the water.
Transfer the quince into a food processor and blend until the fruit is a smooth paste. Return the puree to the saucepan and mix in the sugar, lemon juice and reserved cooking water. Place on the heat and simmer for 1hr until thick. Allow to cool slightly, then fill sterilised jars with the mixture.
