Quince Pickles

Medieval cooks valued quince pickles as an accompaniment to roast meats. Margaret agrees, saying "This pickle is absolutely divine with cheese, pork or ham."

• 4 1/2 pounds quince (approximately 4 large)
• 2 1/2 cups white vinegar
• 2 cups red wine vinegar
• 2 1/2 tablespoons minced ginger
• 1 teaspoon ground cloves
• 2 teaspoons ground black pepper
• 3 1/2 pounds sugar
• 2 teaspoons salt

METHOD

Wipe quinces with a damp cloth to remove the fur, then quarter and core them (do not peel). Chop into dice by chopping or with a food processor.

Place all ingredients into a large pan and simmer, uncovered, over a constant low heat until quince is a deep rose colour. Stir frequently to prevent sticking. Colour of fruit is a guide to doneness.

The cooking process will probably take 3-4 hours, when liquid will be reduced, but leave enough to just cover fruit when bottled.

Bottle in sterilized jars, lid immediately and invert lidded jars for approximately 2 minutes to sterilize lids.

When cold, wipe jars, label and store in a cool place. Keeps for 2 years.

Yield: approximately 4-6 jars

recipe from www.inmamaskitchen.com

Contributor: Margaret Walker

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