Pretty and pink in the morning sun here at Molesworth. This is the quince honey I made yesterday.
It may well be a new addiction. I love the texture, more robust than jelly and lighter than quince jam. It has set enough to dollop onto a scone or toast. It could even be used instead of quince paste on a cheese platter.
I will put a few jars out on the stall at our gate (179 Wyre Forest Rd, Molesworth)
That will give me reason enough to make more.
Many thanks to our friend Judy Robertson who shared her generations old, gem of a recipe with me, plus a lovely load of quinces from her tree.
Quince Honey
5lbs quinces
5lbs sugar
2 pints water
Peel and grate the quinces. Boil sugar and water. Add grated quince. Boil 20 minutes.
sallywise.com.au 
Hi Sally, I just tried to make your quince honey. Followed the recipe exactly but it hasn’t turned that beautiful red colour. It’s still pale orange. What do you think I’ve done wrong?. Anne Aras
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It may be the variety of quinces. I get two types from friends. One variety is what I call regular quince and the other is called pineapple quince. When I make jelly or quince paste or cheese with the latter, it remains a pale orange – mightily delicious though. As another case where I’ve seen this – I went once to a famous cheese factory in the north west of the state where they make beautiful quince cheese to go on their cheese platters for visitors. Theirs was the lighter orange colour, not the deep red but so delicious. I personally think what it lacks in colour, it makes up for in flavour. It isn’t as sickly sweet as when made with regular quinces that goes the darker red colour – it must be a more acidic variety. So in short, all is good. Best wishes, Sally
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