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Peel, quarter and core the quinces, then put them into a saucepan with all the other ingredients and simmer for about 20 minutes. Leave overnight to macerate.
The next day sterilise your jars and divide just the fruit and the spices into them.
Set the liquor to boil and reduce until it has thickened, being careful not to let it burn. Pour it over the quinces and seal.
You can eat this within a month or so, but keep one jar in the back of the cupboard for the following year, as it improves with keeping.