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Japonica / Japanese Quince

 
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gz



Joined: 23 Jan 2009
Posts: 5781
Location: Ayrshire, Scotland
PostPosted: Wed Oct 12, 16 7:42 am    Post subject: Japonica / Japanese Quince  Reply with quote    

Can these be used exactly as the normal quince?

Chez



Joined: 13 Aug 2006
Posts: 35808
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Wed Oct 12, 16 8:15 am    Post subject: Reply with quote    

I didn't think they could - we have one in the garden and I've been leaving it. I shall be extremely annoyed if someone pops up and says I could have been making quince jelly all these years ...

Pilsbury



Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex
PostPosted: Wed Oct 12, 16 9:08 am    Post subject: Reply with quote    

Are they the ones thst are on a spiky bush and avoutvthe size of plums? If they are my neighbour always used them for making wine...

Pilsbury



Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex
PostPosted: Wed Oct 12, 16 9:16 am    Post subject: Reply with quote    

https://www.google.co.uk/amp/s/ediblethings.net/2013/01/04/jam-and-japonica/amp/
just googled japonica quince and found this
seems they are perfectly useful in the kitchen

gil
Downsizer Moderator


Joined: 08 Jun 2005
Posts: 18363

PostPosted: Wed Oct 12, 16 9:26 am    Post subject: Reply with quote    

Yes, I always used them for jelly and wine, though they didn't seem to produce much compared to the other (gone wild) quinces I harvest/forage, and the fruits were quite small.

Chez



Joined: 13 Aug 2006
Posts: 35808
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Wed Oct 12, 16 9:38 am    Post subject: Reply with quote    

I hate you all.

NorthernMonkeyGirl



Joined: 10 Apr 2011
Posts: 4194
Location: Peeping over your shoulder
PostPosted: Wed Oct 12, 16 10:54 am    Post subject: Re: Japonica / Japanese Quince Reply with quote    

gz wrote:
Can these be used exactly as the normal quince?


I've never had a normal quince but a Japanese quince can be used in all sorts of jams, preserves, and I would try it as a sauce/jelly/compote/jus thing as well

gz



Joined: 23 Jan 2009
Posts: 5781
Location: Ayrshire, Scotland
PostPosted: Thu Oct 13, 16 8:52 am    Post subject: Reply with quote    

I hope to be harvesting in two weeks

Nicky Colour it green



Joined: 25 Jun 2007
Posts: 8617
Location: Devon, uk
PostPosted: Thu Oct 13, 16 9:04 am    Post subject: Reply with quote    

they are flipping hard - so making jelly is the easiest so you dont have to fight with peel and all that..

Whilst you can use them, I dont bother anymore as I dont think they are particularly tasty

gz



Joined: 23 Jan 2009
Posts: 5781
Location: Ayrshire, Scotland
PostPosted: Mon Dec 12, 16 11:52 am    Post subject: Reply with quote    

I followed that link for the jelly recipe, but left out the tarragon.

The jelly is a beautiful colour, nice taste and sets well. I think the next batch will be 50:50 with apples, the taste should still be there, and the colour.

Pulp now being sieved for fruit cheese making

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