Preparing Quince Jelly


'We have looked for once popular, but now less familiar fruit, to make a number of our preserves'.

Preserve making has a long and distinguished past and we are very proud to be part of that tradition. Over the years developing time honoured skills, by practising authentic techniques and reproducing traditional recipes, has become a special part of what we do.

We have looked for once popular, but now less familiar fruit, to make a number of our preserves. For example, fragrant quinces for jelly, delicious Cambridge gage plums for jam and green walnuts, which after pickling, lend a very special flavour to a Beef or Venison casserole.

We love the honesty of traditional recipes, such as those for Piccalilli and Sweet Cucumber Pickle, where the ingredients list has changed very little since they first appeared in the 18th century. Their flavour-filled simplicity has stood the test of time.

Some of the techniques we use to create these pantry classics are as traditional as the preserves themselves. The fruits for our various jellies, using Bramley apples, wild crabapples, quInces and redcurrants, are gently cooked then stained through cotton cloths overnight. The next day we add unrefined cane sugar to the filtered juices then boil fast, relying on the natural properties of the fruit alone, to achieve a lovely jewel like set.

We are eager to help the glorious British traditions of fruit growing and preserve making to survive by continuing to search for specific fruit varieties, in our quest for improved flavour, and by practicing time honoured techniques in order to create many of our favourite recipes.