8 responses
| About the Author Kath perth 5th March 2009 1:27pm #UserID: 1744 View All Kath's Edible Fruit Trees |
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| About the Author Jantina Mt. Gambier S.A. 5th March 2009 2:30pm #UserID: 1351 |
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Jantina says... Ingredients Quinces,water, granulated sugar,lemon. Method,wash quinces and cut into chunky pieces leaving core and skin on(too easy!) 2,Cover with water and cook gently until they are pale pink and soft. 3 leave to stand until cold.4,Pour into a scalded jelly bag (made from something like cheesecloth)hang over a dish and leave to drain overnight. 5.Measure, and for each cup of liquid add a cupful of sugar. To each 6 cupfuls of liquid add 2 tablespoons of lemon juice. 6, Stir over low heat until sugar dissolves, bring to the boil and boil rapidly until jelly sets. 7, Pour into clean jars(which need to be about the same temp. as the jelly so they don't crack)and cover. Be careful not to burn yourself too. I have a quince paste recipe too if you want it but 4 quinces won't make much. Let us know how you go. | About the Author Jantina Mt. Gambier S.A. 5th March 2009 3:38pm #UserID: 1351 |
| About the Author Kath perth 5th March 2009 3:46pm #UserID: 1744 View All Kath's Edible Fruit Trees |
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Jantina says... No probs. Wash quarter and core 2.25 of unpeeled quince.Cover with a small amount of water and cook until soft. Press through a sieve.Measure and for each cup of puree, use one cup of sugar. Cook slowly for one hour, or until thick and dark red, stirring frequently. You can use it like this or continue to dry it. Pour into a greased shallow pan or mould and cool. Leave the container in the sun to dry for several days. Turn out of mould and turn the fruit to dry on all sides. When quite dry slice into 3mm slices, dry a final time and roll in fine sugar. Yum. | About the Author Jantina Mt. Gambier S.A. 5th March 2009 4:32pm #UserID: 1351 |
| About the Author Kath perth 5th March 2009 4:37pm #UserID: 1744 View All Kath's Edible Fruit Trees |
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| About the Author Jantina Mt. Gambier S.A. 5th March 2009 5:36pm #UserID: 1351 |
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denise says... Your picture shows the eurasian quince(Cydonia sp ).It is what I consider the real quince.Here in kiwiland we have a heritage of the Quince but also another which some call a quince but is not really--and more properly called Japonica (Chaenomeles sp) and famous for japonica jelly. It is as good to check recipes as to which quince is meant, although they are quite similar so would cook up equally I only guess.The trees at least are quite different .though.No worries. | About the Author denise auckland kiwiland 5th March 2009 6:01pm #UserID: 1929 |
| About the Author gemma Brisbane 8th August 2010 4:03pm #UserID: 1297 View All gemma's Edible Fruit Trees |
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