Ingredients
750 ml SIDS LOW SUGAR RASPBERRY VINEGAR
450 g sugar
2 cloves
3 black peppercorns
3 allspice berries
1 red chilli
4 quince, about 1.5 kg
Directions
Sterilise the jars by washing both jar and lid in the dish-washer and leaving to steam dry, or by washing the jars in soapy water, rinsing and placing in the oven at 140°C. Place the lid in a pan of boiling water and boil for 2 minutes, then dry on a clean cloth.
Place SIDS LOW SUGAR RASPBERRY VINEGAR, sugar and spices in a heavy-based non-corrosive pan large enough for the quince. Bring to the boil, stirring until the sugar dissolves. Set aside.
Peel one quince at a time. Cut into eighths and core each segment before slipping it into the vinegar syrup. Dampen a sheet of greaseproof paper and scrunch it up. Press the quince down into the syrup and cover with the paper. Set over a low heat and gently bring up to a simmer, cover with the lid and cook for about 15 minutes until the quince are soft, but still retaining their shape. Remove the lid and leave until tepid.
Pack the cooked quince into the Kilner jars. Boil the spiced vinegar syrup for 15 minutes so that it reduces slightly. Transfer to a jug and cover the fruit in each jar, carefully releasing any air pockets as you do so. Divide the spices between each jar and make sure that the quince segments are completely covered by the hot syrup. Seal and, if possible, leave for several weeks so that the flavours mature.
