Mousehold South Allotment Association

an association to help all the allotment holders in Mousehold South.

To Join

Our history

Minutes of meetings

The constitution

Your committee




Please send in any recipes you think allotment holders might find useful. Here are some to start you off:

Recipe idea

Have you ever thought of roasting your cabbage, cauliflower and carrots, rather than boiling all the goodness out of them?

For cabbage - cut into thin wedges (cutting out most of the hard white stalk. Rub with olive oil, sprinkle over a little salt and your herbs or spices of choice and bake, uncovered in a hot oven for about 20 to 25 minutes.

For cauliflower - break into florets, oil and salt and cook as above. Why not roast the cauliflower rather than pre-boiling it when you make cauliflower cheese.

For carrots - cut any way you like - sticks, rounds or thick wedges, and then just rub with oil, add a very little salt and roast for 20 minutes. Your children will love them.

Quince Jelly recipe


• 2 lbs of quinces

• 1 lemon (just the juice, sieved)

• white granulated sugar

• water to cover


1. Wash off the furry coating and roughly chop the quinces (no need to peel, decore or depip) and place in a heavy bottomed saucepan.

2. Barely cover with water. Bring to the boil and simmer gently with a lid on until soft. If the quinces are very firm this could take several hours. Check it every now and then and add more water if necessary.

3. Pour the cooked fruit through sterilised muslin into a large clean bucket or bow. The muslin is often referred to as a “jelly bag”. We use tall buckets to catch the drips from the jelly bags. Rather than hang the bags (conventional method-between the legs of an upturned stool) I find it easier to line a large plastic sieve with the muslin. This clips neatly onto the top of a clean bucket. The sieve is covered with a clean tea cloth to protect against flies.

4. Leave the jelly bag to drip overnight (or about 12 hours).

5. Measure the juice the next day.

6. Pour the juice into a deep heavy bottomed saucepan and add 1lb/454g of white granulated sugar for each 1pt/570ml of juice.

7. Add the lemon juice.

8. Heat the juice and sugar gently stirring from time to time, so as to make sure that that all the sugar has dissolved before bringing the liquid slowly to the boil.

9. Continue to boil for about 10 minutes before testing for a set. This is called a rolling boil. Test every 3 to 5 minutes until setting point is reached. Tossing in a nugget of butter towards the end will reduce the frothing that can occur.

10. When jelly has reached setting point pour into warm sterilised jars using a funnel and ladle. Cover immediately with plastic lined screw top lids or waxed disks and cellophane tops secured with a rubber band. If you don’t think that the jelly has set properly, you can reboil it the next day. The boiling reduces the water in the jelly. I have done this in the past. Ideally you should try for the right set the first time.

11. Label when cold and store in a cool, dark place. Away from damp.

Quince Jam recipe


• 2lbs Quince

• 3 pints water

• 3lbs Sugar


1. Peel, core and slice the quinces.

2. Place fruit and water in a pan with the lid off.

3. Bring to simmering point and simmer for 1 – 1.5 hours or until fruit is soft.

4. Add Sugar.

5. Bring to the boil and boil fairly fast for 10 mins.

6. Allow to stand and then transfer to jam jars.

This recipe should make around 4 lbs.