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Quinces
Thu 27-Sep-12
5:52 pm
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Xahha
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Thanks Nadine re link to Fionas recipes for Japonica quinces, - I was told categorically we could not use them by someone who had greater knowledge that me- now  stand corrected- they are currently very hard and green, and although against a wall and in full sun (when we get any) they don't seem to ripen further than that, but I will have a go this year and see what happens.

 Are we having fun yet? I am!

Thu 27-Sep-12
6:26 pm
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brightspark
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The seeds look dry in that one, Maura - they have to be a variant of the quince.

This picture, though a bit fuzzy, shows a lot of variety in shapes of the fruit. Seems like almost every shape imaginable !! big_laugh

I found this too - depends what you would like to do with your quinces, but it's just another option.

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you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Fri 28-Sep-12
12:16 pm
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mauramac
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I'm assuming I can't kill anyone if I make jelly or jam or syrup from these questionable quinces of mine eeek

Learn from yesterday, live for today, hope for tomorrow.

Fri 28-Sep-12
12:28 pm
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Xahha
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Hi Maura- I'm going to use mine for quince jelly also, having seen recipes for japonica quinces in the blog and elsewhere.- so we will both be innocent or guilty!

 Are we having fun yet? I am!

Fri 28-Sep-12
12:41 pm
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mauramac
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The Liquineer said:

Hi Maura- I'm going to use mine for quince jelly also, having seen recipes for japonica quinces in the blog and elsewhere.- so we will both be innocent or guilty!

 

Ha ha - lets hold hands over the internet and plot....err I mean plan our recipes. Just wondering who to test it out on first monster

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Fri 28-Sep-12
6:09 pm
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Xahha
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Maura

I just came across this blog which I think will re-assure us both to the safety of the japonica quinces

 

http://aroundbritainwithapaunch.blogspot.co.uk/200.....jelly.html

 

Martin

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Fri 28-Sep-12
8:59 pm
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mauramac
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Thanks Martin - tried the link but it's saying page doesn't exist for some reason. I'll try it again tomorrow.

I've got lots of other jams etc to do before trying the quinces so no rush.

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Fri 28-Sep-12
9:38 pm
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Xahha
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Maura

The link was not completed -seemed to break in the posting process- use this link and thenuse the search facility and type quince and it will bring up a list ot articles, select the one for 21st October 2009

 

http://aroundbritainwithapaunch.blogspot.co.uk/

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Sat 29-Sep-12
8:28 am
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mauramac
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It opened up perfectly this time and the blog was really interesting. Mine have that same speckle to the skin but are green with a little bit of yellow here and there to them whereas his ones were green with red patches. I know there are lots of varieties so probably impossible to identify them but Richard is going to ask the person who gave them to us if she can ask her parents ( whose tree it is) if they know anything about them. I have a freezer full of rose hips with lots of orders for jelly so must do that first and then on to the quinces smile

By the way - everything I have read so far mentions how rock hard they are but the one I cut open which was a windfall and slightly split (in above photo) sliced open really easy.

Thanks for posting that link - really interesting and nice to see the reference to Cottage Smallholder welldone

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Sat 29-Sep-12
10:29 am
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Rob12
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mauramac said:

 

By the way – everything I have read so far mentions how rock hard they are but the one I cut open which was a windfall and slightly split (in above photo) sliced open really easy.

 

If you have quinces that have ripened fully they should be about as soft(relative) as an apple.  It just doesn't tend to happen much in Britain as our season is too short.  Another idea you might like to try is a Greek style 'spoon sweet' – something I think that quinces lend themselves particularly well to. The best (i.e. easiest) recipe I found online for this is here: http://greekfood.about.com/od/traditionalspoonswee…..ythoni.htm

Sat 29-Sep-12
11:44 am
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brightspark
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Sorry Rob - my quinces, even when fully ripe (fragrant and furry) are very, very hard - harder than the texture of a swede! In fact the first time I prepared them, I ended up with blisters on my hands. (I did have a sackload, though!)

 

I finally decided that the only thing I would make with my quinces would be jelly, rather than attempt to peel and core!

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Sat 29-Sep-12
11:49 am
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brightspark
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Here is a picture of the jelly I made last year - a beautiful colour!

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Sat 29-Sep-12
12:31 pm
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Toffeeapple
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That's a gorgeous colour Val!

I'll try that again!

Sat 29-Sep-12
1:10 pm
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mauramac
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brightspark said:

Here is a picture of the jelly I made last year - a beautiful colour!

 

That is a lovely colour and very unusual. Amongst all the bumpf I have been reading about quinces recently it said jam is a ruby red colour and jelly is golden or amber colour so I wasn't expecting such a lovely pink shade - very impressive. Did you use Fiona's recipe Val?

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Sat 29-Sep-12
7:57 pm
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Rob12
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brightspark said:

Here is a picture of the jelly I made last year - a beautiful colour!

That is an amazing colour!  I have only ever got a golden shade off my quinces when making jelly...rose red for the mebrillo though.  I prefer the shade you achieved though!

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