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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.




I'd like to thank local man Michael, who dropped around 150 quinces to me here at Jacican. I'm going to make some of my Quince Paste with them and I thought that I'd share the recipe with you. You will only need 10 quinces to make enough quince paste for your household for the whole season. It's amazing served with a cheese platter.


10 quinces

1 lemon (juice and zest)


Sugar (depends on weight of quinces)





1. Peel and chop quinces but leave the core and seeds in for cooking as they add the extra pectin needed for the thicker paste.

2. Add them to a big saucepan cover them with a little water,  add lemon juice and lemon zest.

3. Boil down the quinces until they are tender.

4.  Take out cores and puree quince mixture until smooth.

5.  Weigh the cooked quince mixture, then measure out 3/4 of the mixture weight in sugar and add both back into the pot.

6.  Cook on low height until the mixture turns into the dark quince paste, it will be thick and the mixture will leave the side of the pan.

7.  I store the paste in 250ml jars.  Should make about 6 jars. 






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