The harvest of quince was as good as the apple harvest this year. So we give away a lot of quince to our neighbours, friends and colleagues because I have still a lot of quince jelly in the pantry from last year.
Last year I miscalculated how much jelly two persons can eat during a year. So my boyfriend was totally against cooking more jelly because he like to eat some other jelly then quince for breakfast sometimes.
Already two years ago I made some quince chutney with my mom. That was really delicious especially with some cheese. The mixture of sour and sweet harmonize very well with the flavour of the quince and the hot pepper adds a nice nuance.
But be prepared! You will need a very sharp knife because quince is not so easy to cut!
- 1 kg Quince
- 250g apple vinegar
- 400g sugar
- 1/2 tsp pepper
- 1 small and dried hot pepper (If its a very hot kind, use less!)
- 1 tsp Salt
- 1 pinch cinnamon
- 2 garlic cloves
Peel the quince and remove the core. Chop the garlic finely and grind the spices with salt in a mortar. Fill all ingredients in a pot in bring to boil. Then reduce the heat and simmer until the quince is soft and the juice starts to jelly. Fill into glasses and close with the lit directly.