The Cottage Smallholder


stumbling self sufficiency in a small space

Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

sp_Feed Topic RSS sp_TopicIcon
Tips and tricks – finding and harvesting nature's resources
Fri 6-Aug-10
2:48 pm
Avatar
shelley
Guest
Guests

there is a very nice plum sauce here that you could try mutley

 

1kg dark plums

25g root ginger 

500g sugar

25g ground cloves

2tsp salt

1/2 tsp pepper

500ml cider vinegar 

 

place plums in a pan with a little water and boil until soft

push through a plastic sieve/ mouli

return to pan with rest of the ingredients and reduce until thick; bottle up

Fri 6-Aug-10
3:00 pm
Avatar
JoannaS
Latvia

Supreme Being
Members
Forum Posts: 4800
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

brightspark said:

JoannaS said:

Why don't you freeze them and then you can decide what to use them for? Maybe they could be used with pork or something?


 

Not really sure, Joanna, because I only have a very small freezer (not a chest freezer), and these little beauties are marble-sized. Last year I collected three bucketloads. De-stalking and then halving them took hours ......


 

Fruit leathers then? Here is a linkcheers

Fri 6-Aug-10
3:15 pm
Avatar
brightspark
Wilts

Supreme Being
Members
Forum Posts: 10531
Member Since:
Wed 30-Dec-09
sp_UserOfflineSmall Offline

Thanks Joanna - this would be quite good for the quinces which weigh at least half a kilo each, but in all honesty, the crab apples are so tiny that to peel and core them is not an option - they are best as crab apple jelly.

However, I have saved the recipe for the quinces!! ok

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Fri 6-Aug-10
8:06 pm
Avatar
JoannaS
Latvia

Supreme Being
Members
Forum Posts: 4800
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

A friend of mine made quince leather and ended up putting it in the freezer anyway because it was too liquid. Still tasted lovely though, a real tart sweetness to it.cheers

Fri 6-Aug-10
10:53 pm
Avatar
brightspark
Wilts

Supreme Being
Members
Forum Posts: 10531
Member Since:
Wed 30-Dec-09
sp_UserOfflineSmall Offline

I found that the quince paste also needs quite a while to 'set' properly - I packaged up the last squares from September 2009, on Wednesday (just gone) - perhaps it's just quinces, and maybe another fruit would work better.

Some experiments are needed, I think !  ok

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Fri 6-Aug-10
10:59 pm
Avatar
danast
Argyll, Scotland

Supreme Being
Members
Forum Posts: 10232
Member Since:
Thu 24-Sep-09
sp_UserOfflineSmall Offline

wave  The quince paste is wonderful, especially with cheese.   big_hug

Old teachers never die, they just lose their class

Fri 6-Aug-10
11:07 pm
Avatar
brightspark
Wilts

Supreme Being
Members
Forum Posts: 10531
Member Since:
Wed 30-Dec-09
sp_UserOfflineSmall Offline

Thanks, Danuta !!!!!! big_hug

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Sat 7-Aug-10
11:02 am
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16337
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

danast said:

wave  The quince paste is wonderful, especially with cheese.   big_hug


I have to agree with that statement...big_hug though it goes very well with smoked bacon too.

I'll try that again!

Sat 7-Aug-10
12:12 pm
Avatar
bobbyW
East Suffolk almost near the sea and the Castle on the Hill.

Expert
Members

New members
Forum Posts: 643
Member Since:
Sun 25-Jul-10
sp_UserOfflineSmall Offline

I think I have Japanese Quince, starts with a red flower then produces this very solid apple that is ideal for launching at scrapping cats. Do they have a better use?

Image Enlarger

 

Image Enlarger

"NEVER RIDE FASTER THAN YOUR GUARDIAN ANGEL CAN FLY"
Your future self is watching you right now through memories

Sat 7-Aug-10
1:01 pm
Avatar
Danny
Scarborough, England
Admin
Forum Posts: 5516
Member Since:
Sat 12-Aug-06
sp_UserOfflineSmall Offline

Bob, Fiona used to get a supply from friends who have since moved away and she has these two uses on her blog:

Quince Jelly recipe (also works with Japonica quinces)

Ornamental quince, Chaenomeles or Japonica quince recipes

We were given a jar of quince and garlic jelly recently that is quite tasty but I don't have a recipe.

 

 

Never knowingly underfed

Sat 7-Aug-10
2:04 pm
Avatar
brightspark
Wilts

Supreme Being
Members
Forum Posts: 10531
Member Since:
Wed 30-Dec-09
sp_UserOfflineSmall Offline

The quince tree in our garden has fruits that are large, and very hard.

I have found a picture on the 'net' which shows one just like ours, and they weigh about half a kilo each.

I imagine that the smaller quinces would be easier to make jelly, but the type on our tree could be used for a variety of recipes. Not quite sure, Bob, looking at that picture - how big is the 'apple'?

I have a recipe here called 'Tourte aux coings et poires' - tart of quinces and pears, which very much resembles an apple pie!

This involves cooking the quartered quinces (6) and pears (6) in red wine (half  litre) with sugar (125g) and cinnamon, nutmeg and a clove, for about 15 - 20 mins (make sure they are cooked). Strain, and reserve the syrup.

Lay pastry over prepared dish, lay the fruit neatly, top with another layer of pastry. Make a hole in the centre and brush with egg. Cook for 30-35 mins 200 deg. (Recipe says 220 deg, but sounds a bit hot)

Meanwhile, add the zest of a lemon to the syrup, reduce to half the amount. When pie is removed from the oven, gently pour the syrup into the hole in the centre. Sprinkle the surface with caster sugar. 

Enjoy warm or cold.

Bon appetit!     i_am_hungry

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Sat 7-Aug-10
4:15 pm
Avatar
bobbyW
East Suffolk almost near the sea and the Castle on the Hill.

Expert
Members

New members
Forum Posts: 643
Member Since:
Sun 25-Jul-10
sp_UserOfflineSmall Offline

They measure about 17cm so two thirds the size of a tennis ball in circumference and are very solid.

"NEVER RIDE FASTER THAN YOUR GUARDIAN ANGEL CAN FLY"
Your future self is watching you right now through memories

Sat 7-Aug-10
4:26 pm
Avatar
devongarden
Devon, UK

Councillor
Members

New members
Forum Posts: 1294
Member Since:
Thu 7-Jan-10
sp_UserOfflineSmall Offline

I gather that putting the quinces in the oven to soften before you try to cut or peel them helps a lot and reduces the risk of cutting yourself instead of the quince. eeek

sorry I can't remember the temperature; the timing is presumably "till soft enough".

Sat 7-Aug-10
4:48 pm
Avatar
brightspark
Wilts

Supreme Being
Members
Forum Posts: 10531
Member Since:
Wed 30-Dec-09
sp_UserOfflineSmall Offline

That's a good idea, Barbara - didn't think of that, but I wonder if it would have any effect on the finished result?

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Sat 7-Aug-10
4:51 pm
Avatar
brightspark
Wilts

Supreme Being
Members
Forum Posts: 10531
Member Since:
Wed 30-Dec-09
sp_UserOfflineSmall Offline

bobbyW said:

They measure about 17cm so two thirds the size of a tennis ball in circumference and are very solid.


 

So, they could be used for more recipes - they sound as if they are big enough (my little quinces in the UK were hardly bigger than marbles!! ).

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Forum Timezone: Europe/London

Most Users Ever Online: 767

Currently Online:
31 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10531

danast: 10232

Aly: 9516

Sooliz: 8083

Hattie: 6920

Ambersparkle: 6690

JoannaS: 4800

Terrier: 4518

eileen54: 4424

Xahha: 4231

Member Stats:

Guest Posters: 9

Members: 15955

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2272

Posts: 123037

Newest Members:

Oredelamara, sancusimand, liokidwellvirgi, gbridgeeddy, miagiphy4673, Ali Boo

Moderators: Toffeeapple: 16337, AdminTA: 10

Administrators: fn: 333, Danny: 5516


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder