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Quinces
Sun 30-Sep-12
6:06 pm
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brightspark
Wilts

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mauramac said:

Did you use Fiona's recipe Val?

 

 

Sorry, Maura, I can't actually remember, although I had some recipes in French from an old magazine, it is more likely that I used those because the quince tree is in France. When the quinces were cooking though, the fragrance and colour was lovely, even though the quinces are yellow, the flesh turns a beautiful deep pink.

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Tue 2-Oct-12
9:38 am
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Original Redhead
Bulgaria

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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.

 

Our first introduction to quinces was here in Bulgaria, last November, where they were just cut into quarters and eaten like apples/pears.

 

Really looking forward to harvesting them soon.

Failing is not a fault, refusing to try is

Tue 2-Oct-12
10:01 am
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mauramac
Kent

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Just been told about a local 'pick your own' farm not too far from me where they are selling Quinces - so if I am feeling better this afternoon I am going to have a drive over there and hopefully buy some and maybe learn a bit about my ones.

Fingers crossed the lurgy is almost gone flaming_nora

 

Ha ha....the maths at the bottom of the page is 1 + 1.......it must know I'm not feeling great but think I might just be able to manage that one.....it is 3 yea?

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

Sat 13-Oct-12
5:12 pm
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mauramac
Kent

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The farm didn't have any quinces after all - bad year for them he said. Seems they blossom early and the awful rain we had stopped the bees from pollinating them.

Anyway - bit of an update on the ones I have. I used half of them and got small amount of very thick syrupy juice which I diluted down slighty today and made jelly with it. It set so quickly I really struggled to get it into jars so should have been bolder and diluted it more. Steam juicer really does produce concentrated juice I should have known better.

The first jar I potted is beautiful and clear welldone

The second jar is lovely and clear at bottom half but then has bubbles up to top thumbs_down

The third jar is bubbly all the way up to top yell

What is that all about? I even tried to pour it through a strainer but that didn't help. It isn't sludgy just bubbly. Lovely bright orange colour.

I cooked the left over quince pulp the other day and think I have produced a Quince jam/cheese ponder

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Sun 14-Oct-12
10:41 am
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Terrier
York

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The bubbles will add to the beauty of it Maura

Sun 14-Oct-12
11:46 am
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mauramac
Kent

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It does look pretty but I always thought bubbles were a bit of a no-no. Not much I can do about them tho so just hope it's ok.

Thanks Jan - hope you having a lovely weekend.

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

Tue 30-Oct-12
6:56 pm
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mauramac
Kent

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Update on Quince Jelly

Made the 2nd batch today - only had about 550ml juice but potted up 4 x 8oz hexagonal jars of the most beautiful coloured jelly. I had been told that Quince jelly tasted a bit like a cross between apple and pear but when I tasted mine it didn't confused 

It was quite tart so I had a moment of inspiration and added some Calvados ok mmmmmm, that improved it considerably.

So in conclusion to my first foray with Quince's I would definitely avoid the ornamental ones (which is what mine must have been) and stick with the proper Quinces, thats if you can get hold of any roll_eyes

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Tue 30-Oct-12
7:28 pm
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Hattie
Bucks/Oxon Border

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 Hi Maura,

You can buy real quinces from Waitrose at the moment but they are expensive ( £1 each). 

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Tue 30-Oct-12
8:45 pm
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mauramac
Kent

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Gulp…..eeek well you know I'm almost tempted just to see what they should taste like. Thanks for letting me know.

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

Wed 31-Oct-12
1:20 pm
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Xahha
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Made Japonica quince jelly in the last few days- followed Fiona's recipe- did not bother to make the membrillo. Japonica quinces did not need as much boiling time- although I did give them 3 hrs anyway.

Picked 4 lbs fruits and got about a litre of juice- made 3 and a bit 1lb jars after adding sugar and boiling for a set. - may have slightly overboiled it as although still a jelly- looks a firmish one. Colour is an orangey light brown

I have to say the aroma was not that appetizing, bit green and not as fruity as i thought it might be. Will put away for three months and see if it develops a nicer flavour. If this works and tastes Ok, then next year will make a lot more.(picking  4lbs barely made a dent in the fruits on the shrub)

 Are we having fun yet? I am!

Wed 31-Oct-12
4:38 pm
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mauramac
Kent

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Martin - did you taste yours at all and if so what did you think of it?

I got very little juice but then I did mine in 2 batches. The 2nd lot I left for a while to see if they would ripen or turn yellow but they just started to wrinkle and dry up so I knew then there wouldn't be much juice. I did add some lemon juice but it set really quickly so probably didn't need that.

quince jellyImage Enlarger

 

 I'm not sure I would bother again with them - an acquired taste my efforts were what_the_heck However the

This lady from the Fruit Identification section at Brogdale Farm sent this reply to me:

Dear Maura,

 Thanks for your e-mail that has been passed on to me by Brogdale Collections.

 Unfortunately, I cannot be entirely sure, but I think the  fruits that you have are possible from an ornamental quince. If that is the case  then they are edible once cooked.

 I hope this helps.

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Wed 31-Oct-12
6:44 pm
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Terrier
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Still a bit confused with this, my quince jelly is always lovely, fragrant and the most gorgeous peachy dark pink colour, made it with ornamental and ' proper' quinces in different years and the smell is always lovely and sweet , strange.

Wed 31-Oct-12
7:08 pm
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Xahha
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Must be the variety of ornamental quince I suspect. The fruits on the bush smell fragrant, but also have the greenish smell I mentioned. As the bush was already here when we moved in, it's variety is not known. I will persevere with it and see if the flavour mellows.

I will try and get hold of "real" quinces and see if that hits the mark for me.

 Are we having fun yet? I am!

Wed 31-Oct-12
8:27 pm
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mauramac
Kent

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Brogdales isn't too far from us here in Kent and they do a fruit identification service if you can get to them with the fruit. I sent some photos as unable to get down to them but they couldn't give a positive ID of the fruit without seeing them. At least they could say they were edible once cooked!

http://www.brogdalecollections.co.uk/

Terrible shortage of proper Quinces this year due to bad weather early on when fruit needed pollinating hence they very expensive but I am so curious I will buy some if my local WR still have any.

My ornamental ones had no smell at all and the taste - even with sugar added was very sharp. Hope it wont cause any tummy upsets after all my efforts doh

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Wed 31-Oct-12
11:00 pm
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Xahha
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Thanks Maura- I know of Brogdales- mu OH is from Kent. I will see if they can identify it for me from a photo.

 Are we having fun yet? I am!

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