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Quinces
Thu 24-Oct-13
1:13 pm
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Aly
Normandy France

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Have put in my request for both a quince and a fig tree, investments for the future. Am doing rose hip syrup this afternoon.

Trying to enjoy life as it is

http://www.letertregites.com

Thu 24-Oct-13
3:19 pm
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brightspark
Wilts

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Martin, not sure if ours are in anyway unusual, but I picked them yesterday, and had them in the kitchen ready to do, and ran out of time, so we put them outside to keep cool, and this morning a few of them had brown marks on them. I have prepared those and they are currently cooking.

Either mine are very ripe (though still very hard!), or they have been attacked by insects, not sure. I would recommend a daily check, as you don't want to lose them after all that effort (and cost!).

The fragrance in the kitchen is lovely, and they are turning that beautiful colour that is so typical of the quince! ok

Women are like tea bags. . .
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Sat 26-Oct-13
12:24 pm
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brightspark
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Out shopping this morning, and found some lovely little jars, quite cheaply, so I think I'll make some quince jelly. They'll look so pretty. Also bought some ribbon in greens and reds. Thinking of selling these little jars to raise funds for Rotary.

 

Edit:

Oh, and also saw a lovely recipe for rosehip jelly (Aly reminded me of the idea....) so might make some of that, too!

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Mon 28-Oct-13
9:23 am
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Xahha
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About to tackle the quinces to make jelly- as we won't be around to check that they have not deteriorated on further ripening, then if time permits, will make membrillo, if not, pulp will be frozen and made later.

 Are we having fun yet? I am!

Tue 29-Oct-13
11:46 am
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Xahha
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Jelly made- tastes much nicer than the ornamental japonica quinces I used last year, and has a lovely deep pinkish red colour.

Got 1800 mls juice, which when combined with 1362 g sugar and boiled gave me four and a half 1 lb jars and a bit over, which will get tasted later when cool.

Will try and convert the fruit that is left to membrillo tonight and then my quince experience will be done.

 Are we having fun yet? I am!

Tue 29-Oct-13
2:59 pm
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brightspark
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Have just poured out my last batch of membrillo into the tin to set. Hopefully!! laugh

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Tue 29-Oct-13
4:16 pm
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Xahha
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I have just sieved my arms off- tedious isn't it? Smells very nice as pulp.

Will cook the batch tonight and that leaves me clear for packing to go.

 Are we having fun yet? I am!

Tue 29-Oct-13
4:48 pm
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brightspark
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The last few quinces I just chopped up, with skin and cores, and a couple of lemons, cooked till soft - then drained the lot. Today, I have cooked up the juice into a quince jelly. I had bought some really pretty little 'bocals' - little glass containers with Kilner-type tops - and have poured my quince jelly into them. My bro said that watching me, he thought it looked like a beautiful wine I was pouring into the little bocals. So full of pectin, they were setting as I poured them. The flavour is superb, too. ok  ok

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Tue 29-Oct-13
8:08 pm
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Xahha
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My membrillo is sitting over a very low heat and cooking away- I reckon another half to three quarters of an hour till done- unfortunately we don't have any really small jars, so it is all going in to larger ones- next time, will plan ahead for the jars.

 Are we having fun yet? I am!

Wed 30-Oct-13
2:32 pm
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brightspark
Wilts

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Martin, when I make membrillo, I don't use jars, but parchment-lined flat tins, so that I can cut it up into serve-able cubes or slices.

You have probably already finished yours though doh. Sorry, I'm being a bit tardy here! smile

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Wed 30-Oct-13
3:07 pm
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Xahha
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Val,

That makes sense- I think I might have taken it off just a bit early- it was starting to catch even on the lowest heat setting I could get, so as it was by then very thick I put it in to jars. I had a catastrophe with one jar this morning, the bottom broke off as I was carrying it upstairs on a tray for storage, (I slipped on a stair tread and it banged in to the others!) so had to decant it out, luckily as it was set, it just slid out of the jar- I re-warmed it and transferred to a new jar.doh

 Are we having fun yet? I am!

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