I've been offered all the quinces from five prolific trees.
So far I've made quince cheese (5 jars) quince jelly (6 jars) and quince wine (1 gallon).
They are not really the sort that can be peeled and cored, as most of the fruit seems to be either peel or core - perfect for jelly but no good for pies etc.
Does anyone have any bright ideas?
A friend gave me a basketful of quinces. In the past I have made a lot of quince jelly from quinces on my own tree, but I wanted to do something different. I found a recipe for quince jam.
I dug out all my small jars, and made 7 jars-worth. This time I added a tablespoonful of vanilla paste - goodness, it tastes wonderful. I know that experimenting can cause disasters but this one is gorgeous. I still have more quinces, so I think I'll make more of this.
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