If happiness is the how-to for a batch of quince jam, Dean Tuininga ought to be in hog heaven very shortly. He recently told us of his childhood memories of his late mother’s wonderful quince jam and ...

cooked though, quince transforms both in appearance and flavor, its off-white flesh turning a beautiful deep red, the flavor loosing its raw bite and moving towards a taste that the whole fruit's ...

While this jelly takes two days to make, it doesn’t require much attention until its final cook. The end result is so rewarding – an elegant preserve woven with history dating back to the 15th century ...

I have a thriving quince tree in my garden, and when it starts to fruit, it complains about the weight it’s bearing. So when the time comes, I allot a few days of jam-making at home. Quince is not a ...

2 1/2 pounds fresh quinces, peeled and grated coarsely 4 cups water 3 pounds sugar Juice of a freshly squeezed lemon, no pits 1 teaspoon pure vanilla 1/2 cup blanched and halved almonds Put prepared ...

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Quince always seem magical. A big plate of them can scent your whole house with a wonderful eau d’automne. They’re big, yellow, downy and almost completely delicious when raw. In Britain we don’t use ...

Sue Dunstan produces Breakfast on ABC Wimmera. She has been with the station for more than 30 years as a journalist and producer. Turn this beautiful autumn fruit into a ruby jelly that will bring joy ...

“I tried the fruit you told me about, the quince, and it was terrible!” my father exclaimed. A week earlier, when I had called from Montreal where I was working as a pastry cook at a formidable ...