Cookbook:Strawberry Apple Quince Chutney
- 1 pint strawberries, stems removed and cut in half
- 4 small apples, core removed, peeled and medium diced
- Juice of one lemon
- ½ cup sugar
- 5 ounces quince paste
- ½ teaspoon fresh ground pepper
- Pinch of salt
Throw the first 4 ingredients into a pot and cook on low for 15 to 20 minutes or until the mixture has broken down. Stir the pot pot constantly to avoid scorching the
mixture. Add quince paste and let it melt into mixture for about 5 minutes. Take off heat and add salt and pepper.
Serve with warm toasted bread, scones, ice cream of right out of the jar!