As a convert to making marmalade using the whole fruit method, I was keen to get another batch made before the Seville oranges disappeared from the shops.
I'd several jars of membrillo in the store cupboard and hoped that by adding some of the quinces subtle flavour to the marmalade I'd create something a bit special.

This twist also gives a historical nod to the origins of marmalade as the word derives from marmelo, the Portuguese word for quinces. The original marmalade is in fact thought to have been quince jam.

We've recently had a glut of quinces, and as well as making quince chutney I've been cooking up some membrillo.

Membrillo, or quince cheese, is useful to make in the run up to Christmas as it's a great addition to a cheese board. It's sweetness really complements the strong flavours of a cheese such as mature cheddar.

We're still working our way through a bountiful crop of quinces, the latest recipe being one for quince chutney.

I was drawn to this recipe, on the For The Love Of Food blog, because of the comparison with mango chutney and the suggestion that it would work well with Indian food, also I have never used juniper berries in a recipe and was keen to see what they were like.