Our own quince tree has succumbed to blight and is not looking well. An older tree had also suffered and was felled a few years ago. The Cox’s apple that had been between the two quince trees is also not looking happy. I did read about a blight that affected apple and quince trees and need to research further.

On my way to the horses, I had been passing a magnificent quince tree, with glossy leaves and laden with fruit. Luckily, the owner was in his garden when I passed last week and was very generous when I stopped to ask him if I could have some quinces. He gave me a whole box!

The first task was to make quince marmalade.

Wash and scrub about 2kl of quinces. Using a potato peeler, peel and then cut them into quarters taking out the cores. All this is hard work and you need a strong wrist as well as a heavy duty knife.

In a Magimix, mince the flesh to marmalade size pieces and turn these into a preserving pan with enough water to cover. Put the quince peels and cores into a separate pan, again with just enough water to cover.

Cook both for about 45 minutes or until the fruit is soft. Put the minced fruit to one side and strain the skin and cores through a muslin cloth.

The next day measure the strained juice and quince pieces and place both in the preserving pan with a lb of sugar for every pint of liquid (or 400g sugar for every 600ml of liquid). You may also want to add the juice of one or two lemons.

Heat the marmalade mixture slowly to make sure the sugar is melted and then increase the heat and let it bubble until set. Turn into clean jam jars and seal the caps tightly.