Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: brianbishop on October 01, 2014, 11:22
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We have had a brilliant quince crop from our Meeches Prolific this year (unlike our rubbish apple crop!!!)
They have started falling so we have picked them,(early according to books) they are a lemon yellow colour.
Questiion for cooks:-
Do I leave them to ripen as you would a pear, or can they be cooked straight away?
Bish
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If they are yellow and not furry they are ready to use. I love them, make herb jellies and add them to other fruit in crumbles etc. Tried membrillo last year and it was nice, but rarely able to get proper cheese here to go with it. They make a really lovely tarte tatin. (((rushes out to see if there are any ready....)))
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I have been given some and the house smells lovely. This year the quality seems to be better than last year as well. just made quince and cardamon jam, it's one of my favourites and requires no peeling or coring. Hurrah!
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Quince and lemon marmalade is lovely too.
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I think bletting is the method of getting them to an edible state.
Tried it with medlars but not quince. :)
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Quince and lemon marmalade is lovely too.
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never heard of this-any chance of a recipe please.
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Quince and lemon marmalade is lovely too.
never heard of this-any chance of a recipe please.
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Certainly. One tip when using quinces in preserves is to stir constantly as it gets near a setting point, as quince has a tendency to catch/burn.
450g lemons
1.35k quince
1.5 litres water
1.35k sugar
Halve and juice the lemons. Remove the membrane and cut away some of the pith if there is a lot of it.
Slice the lemon shells into thin shreds.
Keep the pith, membrane and pips and tie up in muslin with the peel and core from the quinces.
Cut quince into small dice or thin strips, cover with half the lemon juice and set aside.
Put the lemon shreds and the peel, cores, pith and pips tied up in muslin into the water and simmer until the peel begins to soften.
Then add the quince and cook until the quince is tender and the peel is soft enough to squish between your fingers.
If the peel is not soft enough it will be tough when cooked with the sugar.
Add the sugar, simmer to dissolve, then bring to a rolling boil and a set.
You can also substitute the lemons for sweet oranges.
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That looks yummy Mrs Bee. :D
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Thanks for recipe, made lemon and orange . Lemon was absolutely divine. Orange was nice as well.
As almost at end of season-will be making House Jam- all the fruit i have left over, cook to set and jar. Yummy and different each year.
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I made rhubarb, quince and ginger jam this week with rhubarb frozen in summer. It is delicious and has the texture rhubarb jam doesn't have.
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Quince vodka (quince eau de vie) is fabulous too! :tongue2: