Never tried it before but the neighbours let them rot every year so had to give it a go.

We have made 4 jars of quince jelly, unfortunately the smell while making it has put me right off it for now, so will leave it a few months till I try it.

So has anyone tried it and what do you put it on ?

My next task is to make some spicy runner bean chutney with the last of my runner bean crop.

Oh yes !
It is great with cheese or cold meats.

I made it once but it turned out too runny. It's a very pretty colour and is nice just on toast. Cooked quince goes lovely with meat dishes too, Moroccan tagines etc.

I make Quince Cheese which is probably very similar. very good with Manchego.

I love a bit of quince jelly with manchego, it's a classic accompaniment, but as someone else mentioned, it would also go well with cured meats.

i agree with Teddybleads.

Quince jelly or jam or cheese or the really hard set Membrillo is indeed fantastic with Manchego cheese, which is salty and shardy. I first came across it in a restaurant in Barcelona; Manchego with Membrillo served on a massive fig leaf.

I was recently running around trying to find some Membrillo as I'd got some bargain Manchego, but when I tracked some down it was so expensive that I slunk off downhearted.

I popped into my local Turkish corner shop later and noticed they had some quince jam alongside the strawberry jam etc for 89p!

It was runnier than Membrillo but that made it even better with the cheese. Result!

Not been a great year for quince (my neck-of-the-woods anyway). I have a good crop but they're under-ripe and need more sunshine. Not sure when to harvest.

When I lived in S. of France it would have been around now till end of October.
Mind you, unripe fruits have a higher pectine content and will set into a firmer jelly/cheese.

I have a quince tree and make jelly every year (can't stand quince jam - far too gritty for me!), but I do love membrillo too.

The quinces are just about ready now - they are yellowish and the fur on them rubs off easily. They last for ages on the tree though, unless the squirrels get to them! I lost the entire crop to the blighters one year.
Quince is low in pectin so for a firmer set I always use jam sugar (NOT preserving sugar) which has pectin added to it.

You are so wrong, I'm afraid. Quince has a very high pectine content.
http://www.bbc.co.uk/food/tree_fruit

Quince jelly is absolutely beautiful; imo a classy, luxury food.

Am pleasantly surprised a lot of other people like it because I don't get offered it very often and don't normally see it in the shops.

I tried to make some Membrillo/cheese last year but it didn't work. I think our quince might be an odd variety, but I'd massively appreciate tips from anyone who knows how to make it.

Interesting about the Turkish shops. What do they call it, serendipitea? I'll get some in London this week.

I've had this many times in Spain with bread and "fresh cheese". Mozarella will do.

Oh well, my apologies. I do find though that if I use just the fruit and ordinary sugar it does not set very well.

I followed a recipe using just the ordinary sugar and didn't have any problems with it setting

I also use the skin and pips, as they contain the most pectin.

Yep I just cut them and threw it all in, was quite surprised at the quantity of pips in each quince.

Hi Farmhand - I've just checked in my cupboard: the product is called Ayva Receli and the brand is Sultan Baci.

Rather helpfully, it also says in big letters on the label: "Quince Jam".

Ahh excellent. Will put on my sunglasses and demand "ayva receli" in my best Turkish.

Appreciate that, thanks!