A friend’s generous gift of some fragrant quinces demanded another outing for the Let’s Preserve It book on a wet morning. Listed under ‘Q’ were quince cheese, jam, jelly, marmalade, preserve and chutney. Plus some preserves where quince is combined with apples, cranberries, pears, marrows and pumpkins. I chose the simple approach of simmering the quince flesh with a little water and then adding some lemon juice and warmed sugar (equal to the weight of quince), boiling rapidly until set. Quinces are full of pectin so I achieved a rapid set for my sparkling orange quince jam. The chooks enjoyed the cooked up peel and core so nothing was wasted.