Chop the quinces into quarters and remove core but do not peel. Finely chop the raisins and dates. Bring the fruit the the boil with half the vinegar and simmer until thick. Add the ginger and chillies for the last few minutes of cooking. Remove from heat and allow to cool. In a separate pan heat the rest of the vinegar with the sugar until sugar is dissolved, bring to the boil and then remove from heat. Cool then combine with the quince and stir int eh mustard. Pour into sterilised jars and seal. Leave for 3 weeks before opening.

DISCLAIMER:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.