It really pains me to throw away all our Quinces, but they are beginning to fall, and I can't mow over big solid Quinces. Also, we can't leave them on the ground for the gardener to clear-up later. I am picking them one by one, and filling the wheelbarrow.
My mother used to make the most delicious Quince Jelly. It was a lengthy process, but it produced the most fragrant and beautifully coloured jelly. As a child it was my absolute favourite.
Sadly, these days, I have neither the urge nor the patience to make Quince jelly myself. It's just too much of a task. We used to cut them in quarters lengthwise, and roast them with Pork or Chicken, and they were delicious, but I can't even be bothered to do that any more. Cutting into them is like cutting into a block of iron.
So, they will go on the compost, and eventually be returned to the soil.
At least they won't go to waste in the compost bin ... oh, wait ... 🤔
ReplyDeleteI do feel rather ashamed of myself. When I think that people go to Waitrose and pay a fortune for them.......
DeleteI’ve made membrillo a couple of times and didn’t find it any more difficult than jam, chutney or marmalade.
ReplyDeleteCut up quince, cover with water, simmer until soft. Mash up quince and strain through muslin, discard flesh. Boil liquid with some lemon juice and sugar - about 80g of sugar to 100g of liquid - until thick and gloopy. Bobs your uncle
We did make some one year but it went uneaten. It was too sweet, and not really to our taste.
DeleteOn one of our house moves, many years ago, we inherited some Quince bushes. We'd no idea what to do with them and eventually a neighbour asked if she could have the fruit. She was delighted when we told her to go ahead and help herself - apparently she'd had the same arrangement with the previous owners. We were always given a jar of the jelly each time there was a new batch, but I can't recall the flavour at all, or even if we used it.
ReplyDeleteGood Quince jelly is delicious. I don't have the patience to make any.
DeleteEverything in nature goes back to nature, it's a fantastic cycle.
ReplyDeleteI have some lovely compost here, but not too many things to put it on.
DeleteCutting them is always the worst part. I don't know if I'd make any jam or jelly with them nowadays either. We used to get given bags of them but it has been several years since we got any. I don't miss them at all. No-one else wanted the preserves. Just me.
ReplyDeleteI loved membrillo. It was really good with meat and cheese. Some of the family liked it too.
If you can't give them away then put them in the compost!
That, sadly, is where they'll end up. Maybe next year we'll make an extra effort and make some jelly.
DeleteYou may remember that some years ago when you had mentioned the quince question I got into contact with one of the Waitrose produce buyers. "There is someone in France I know who grows a surplus of quinces ..." HA! Interesting. Apparently not all quinces are equal [don't ask me why] . Guidelines are stringent. "So, I take it that's a no then." "Yes".
ReplyDeleteNever mind, Cro, not everything in life needs to be put to use. Some things, indeed people just are. To be or not to be ... is not a question. Just be.
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