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This year I've made Quince conserve which is quite sweet & the following recipe, which is my favourite, as I prefer savoury. Quince pickles (courtesy the late Digby Law)
Good with hot or cold meats. For best results use not quite ripe Quinces. Quinces
White vinegar
white sugar
whole cloves
whole black peppercorns
Cayenne pepper
Peel & core the quinces & slice into thick segments (I cut them into about 2 cm chunks as it turns out more like a jellied pickle/chutney).
Place into saucepan & two- thirds cover them with white vinegar.
For every cup of vinegar used add 1 cup sugar, 4 cloves, 4 peppercorns & a pinch cayenne.
Bring to the boil & cook gently, uncovered until the quinces are tender & a good pink colour.
Allow to cool, then spoon into jars, cover with syrup & seal.
It's delicious with cheese, crackers & imo is much easier than making paste. Quote samanya (20 20 positive feedback) 10:32 am, Sat 24 Mar #21 samanya - 2018-03-27 10:38:00 | 