£3.55 / 3 pack


Fragrant organic quinces; their season is brief, so fill your boots. When raw, they’re hard and bitter – but cooking turns them soft, deeply flavoured and golden pink. Thanks to their high levels of pectin, quinces are ideal for making jellies, jams, or membrillo, a hard quince preserve that the Spanish eat with cheese. Now’s the time to make some sunset-pink preserves for Christmas – for a mouth-watering homemade gift, or to complement your cheeseboard or roast game.

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Plastic free

Country of origin

Grown in
  • Spain

How to prepare

Quinces are much harder than apples or pears, so don’t wait for them to go soft. Wash, cut into quarters, then remove the core with a v-shaped cut. Slice or cut into chunks as required – they’ll take 50 minutes to bake, or 40 minutes to poach in a light sugar syrup. Add to apple crumbles or pies; serve with game, casseroles and tagines; make traditional quince jelly or membrillo; or add to chutneys, pies and tarts. A very versatile treat.


Keep in the fridge. Straight from the farm, so please wash before eating.

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