Quince

Quince Jelly

is amazing to eat with cheese. It’s not that difficult to make and it goes very well with any hard cheese but also with fruity cheeses like Wensleydale even brie. You can serve this on your cheese board as a paste, or set in any shape you like, as I did.
In some countries they serve this as a sweet with coffee for their guests – especially if they arrive unexpectedly or at short notice as it will last very long time in the fridge or in a cold food larder. I often eat this with my cheese, although I was brought up eating quince jelly as a sweet with coffee.
Often, quince can be very hard but if you find the large ones and the colour of them is very yellow, then it means they are very ripe, although still quite hard, and they smell divine. You can’t really eat them raw (well, I have never tried, and I would not want to either!) but I really love cooking with them, especially in the tagine.

I always make the most of them when they are in season. I just love them, they keep well in the fridge for up to four weeks, and outside of the fridge for about three weeks. When you buy them make sure you pick the best ones, without any spots of brown on them. This way they should last a long time before you need to use them. The ones I get are huge and I make  many dishes out of them.
Let’s see how we make this Quince Jelly.

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