Method

• 1.
  Peel quinces and cut into quarters or eighths depending on size. Reserve the peel and core and wrap in a piece of muslin cloth, optional, set aside. Place quinces in a bowl with enough water to cover and add the lemon juice (this helps prevent discolouration).
• 2.
  Heat the vinegar in a pan over medium heat, add the sugar in a steady stream and stir to dissolve. Bring to the boil and add the cloves and peppercorns. Boil rapidly for 5 minutes until the mixture forms a syrup. Decrease heat to medium and cook at a slow boil for 15 minutes. If desired, add the muslin bag at this stage (the syrup will take on a rosy glow). Add the quinces and cook for about 1-2 hours until pink and soft but not mushy. (If the mixture looks a little dry, add some water.)
• 3.
  Transfer to a sterilised airtight jar with enough liquid to immerse the quinces. Store at room temperature (17-20°C ideally) for several weeks before opening. (The colour will continue to deepen.)
• 4.
  Serve with cold ham, pork, lamb, pate or terrine.