In a nutshell: Our Quince jelly is the perfect condiment for your cheeseboard or served with roast duck, goose, lamb and cold meats.
We make this intense Quince jelly with fruit grown in our Ealing garden or foraged in Kew. Boiled with water until soft then tied up in muslin and hung over a bowl overnight so the juice runs out. The juice is then combined with Caribbean sugar in copper pots and boiled until setting point is reached. The perfect condiment for your cheeseboard or serve with roast duck, goose or cold meats. The product keeps for 1 year; refrigerate once opened.