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 we love cooking quinces, we love its Australian heritage and are excited about the alchemy that turns white fruit into magical ruby red. It was this fascination that started the whole Quincey Jones Jelly journey.
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 our products, this is Gluten Free and Vegan. We are All Natural and use no added artificial preservatives, colouring or additives. Our preserves are made fresh with seasonal fruit, low sugar and have a best before of one year; just best to keep in the fridge after opening. We find these products taste so fresh and great that most people will consume them within a month or two. For some though it can be even quicker 🙂