Page 29 - ALG Issue 1 2023

Quince Cheese
1.3kg/3lb quinces
800g warmed granulated sugar
Caster sugar for dusting
Wash the quinces, then chop and place in a large pan. Pour into enough water to nearly cover the fruit, then cover and simmer for 45 minutes or until the fruit is very tender. Cool slightly.
Press the mixture through a fine sieve into a bowl. Measure the puree into
a large heavy pan adding 400g of sugar for every 600ml of puree.
Heat gently, stirring until the sugar has dissolved. Increase the heat and cook for 45-50 minutes, stirring frequently until very thick.
Pour the mixture into a small, oiled baking tin and leave to set for 24 hours. Cut into small squares and dust with caster sugar
and store in an airtight container. If you wish to eat with cheese, leave off the dusting with caster sugar.
Rhubarb and Tangerine Chutney
Makes 1.3 kg / 3lb
1 large onion finely chopped 300ml distilled malt vinegar 4 whole cloves
7.5cm cinnamon stick
1 tangerine
400g sugar
150g sultanas or golden raisins
1 kg rhubarb cut into 2.5 cm lengths
Put the onion in a preserving pan with vinegar and whole cloves and cinnamon stick. Bring to the boil and reduce the heat and simmer for 10 minutes or until the onions are just tender.
Meanwhile thinly pare the rind from the tangerine (it is easier to peel the fruit first). Then slice the
white pith from the rind. Finely shred the rind.
Add the tangerine rind, sugar and sultanas to the pan. Stir until all the sugar has dissolved. Then simmer for 10 minutes or until the syrup is thick.
Add the rhubarb to the pan. Cook gently for 15 minutes stirring carefully from time to time, until the rhubarb is soft but still retains its shape and just a little spare liquid remains.
Remove the pan from the heat and leave to cool for 10 minutes, then stir gently to distribute the fruit. Spoon the chutney into warmed sterilised jars, cover and seal. Store in a cool dark place and allow to mature for at least a month. Use within 1 year. Once open, store in the refrigerator and use within 2 months.
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Allotment and Leisure Gardener 29