| Archive for Downsizer For an ethical approach to consumption |
| gardening-girl |
Quince Jelly/MembrilloI have just discovered thatwhat I thought was a wierd apple tree, is in fact a quince tree, and its loaded with fruit.Has anyone made quince jelly or membrillo,and are they worth making? |
| cab |
Lucky you!
Quince jelly is fab. Quince and apple is I think even better. Also makes a decent wine, and stewed with apple for an apple pie its divine. |
| Ian33568 |
We make membrillo every year here. Usually make far too much but take it to the local butcher who vacuum packs it for us - keeps all year until the next batch - served with local cheeses and some homemade bread - nothing better. |
| Jamanda |
What Cab said! I love quince jelly! |
| sally_in_wales |
yum 
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| VM |
Quince jelly very good I think. Sets pretty easily.
I've also in the past made a quince and pear compote with vanilla - recipe from Jane Grigson's Fruit Book. You have to cook the quinces for quite a bit longer than the pears, obviously. It's nice I think, and i have frozen it and bottled it, both of which worked. Membrillo is delicious - I've never made it though hoping to try this year. It's quite a pfaff I think - you have to watch it and it takes a while - but worth it I would say. My stepsister makes it every year and we had hers last Christmas and loved having it with cheese etc. |
| gardening-girl |
Looks like I had better make some!
I still cannot believe how lucky we are taking over the walled garden. This year we have had a wonderful selection of fruit,the oportunity to keep pigs and chickens, the poly tunnels! Also,some new friends. |
| Marts |
Just made a batch last night funnily enough. Tastes good
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| gil |
I can't remember - do you have to de-seed them before making jelly, or is that only for wine ?
I just picked the quinces today, but they need to ripen more in storage, |
| sean |
I used this recipe when I made it. Didn't deseed. |
| Marts |
I didn't bother with the lemon
2lbs of quinces quartered and cored. Covered them with water and simmered until they were soft then mashed them up more with a potato masher. Sieved them. returned the juice (about two and a half pints) to the boil with about 1lb of sugar and boiled to the jammy point. Then bottled. Nice and simple
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