24/09/2026
We have a glut of quinces in the Chettle orchards, on new trees and old. You could make quince cheese, but itās a faff and you never remember to get it out when eating cheese. These jars of pickled quince are epic and can be eaten with most meals, given away as Christmas presents and keep for 12 months (I eeked my 6 jars out for 2 years, I never wanted them to end).
Please put your orders in if you want any, we wonāt be picking them to just rot in the shop. If we donāt get any orders then I will be heading to Chettle Lodge & The Stable Loft kitchen to do a mass pickling session for the several hundred we have!! Anyone want to help?!
Ingredients in the picsā¦ recipe below.
- Youāll also need a large, sterilised preserving jar or 2-3 jam jars.
- Place all the ingredients, except the quinces into a saucepan and bring to the boil.
- Reduce the heat and keep stirring until the sugar has dissolved. Turn off the heat while you prepare the quinces.
- Peel, halve and core the quinces, then cut each half into three long slices.
- Bring the pickling liquid back to a simmer and add the quince slices. Simmer until the fruit is tender, but not mushy, which will take 20-35 minutes, depending on its ripeness.
- Remove the fruit from the liquid with a slotted spoon and tip into the sterilised jar/s.
- Bring the spiced vinegar back to the boil and let it reduce until you have just enough liquid to cover the quince slices in their jars.
- Seal the jars and keep for up to 12 months.
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