By Jo Rittey


‘Tis the season. The quince season, that is. Quince, those ugly, old-fashioned fruit that cannot be eaten raw, but when poached, made into jam or paste, are quite magical.



  • 1kg quince
  • 2 lemons
  • 1kg caster sugar



  • Step 1 Wash quinces (no need to peel). Quarter and core. Place quarters in a large bowl with juice of 1 lemon. Top up with water to cover (to avoid quince browning).
  • Step 2 Place cores in a medium saucepan with 1L water. Bring to the boil over high heat. Reduce heat and gently simmer for 1 hour.
  • Step 3 Drain quarters and chop into 1cm cubes. Place in a large saucepan with sugar and juice of remaining lemon. Strain over cooking liquid from cores. Stir until sugar dissolves. Bring to a simmer over medium heat. Simmer for 45-60 minutes or until quince turn pink and jam sets when tested on a frozen plate.
  • Step 4 Store jam immediately in sterilised jars . Close lids and turn jars upside down. Stand until cooled.



Jo is a French teacher, a freelance writer and needs good coffee to start her day. Armed with an exotic New Zealand accent and a winning (hopefully) smile, she likes nothing better than roaming the streets of the northside in search of new and old food-related wonders.


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