Award winning quince jelly made from locally grown produce and crafted using traditional 1910's recipe.
First prize at the annual Echuca Moama and District Agricultural and Pastoral Society show, November 2016
The quince appears in the Bible, originating in the Turkey-Iranian region and is first recorded in England as far back as 1275. The tree and it's fruit has a rich heritage in Australia as early European settlers and pioneers would plant a tree in most gardens and orchards. The tree itself will tolerant hot sun and drought conditions but produces it's best fruit if exposed to colder winter conditions, this perfectly sums up much of the countryside around the Murray River basin and it is not surprising that some of the best quinces are found around the Moama region.
The fruit is yellow with white flesh but one of the quirks of nature is that it transforms into a radiant red colour when cooked, with fabulous aromas and of course a succulent flavour. Many Australian's grew up with a house full of the smell of cooking quinces as making a quality quince product can require a full day of cooking the fruit and a second of setting it. Fortunately the chief here loves cooking quinces, loves it's Australian heritage and is excited about the alchemy that turns white into red and it was this fascination that started the whole Quincey Jones Jelly company.
Get a taste of were it all started and enjoy your quince jelly on toast, with crackers and cheese or as a perfect accompaniment to pork roasts and ham sandwiches.
As with all products made at Quincey Jones Jelly we use less sugar than comparable mass produced commercial products, not only does this allow the taste of the fruits to shine come through but they are better for you.