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quince is pretty but it grows into a gangly shrub - the flowers grow on deadwood - jelly can be made from the fruit once the flowers fade
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Grape, Honey Mango, and Quince!
note: if it’s not pictured i don’t have a design, so do whatever ^^
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My Quince is in full bloom. It was a gorgeous day. 70 degrees, sunny, doors and windows open. I even got to prune back the roses. Tulip Tree is budding too. Looks like quite the week coming up too. I should be able to start walking outside again!
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HAAII QUINCE… !!
OHHH im so glad you liked it… its one of my favorite albums of all time its sooo heartbreakingly beautiful and haunting. I think my faves are Kettering and Two ^_^
AND THANK U FOR THE RECOMMENDATION!!! ive heard a couple indigo de souza songs but never taken the time 2 listen through an album… I will do so today ! ^_^
TYYY does a little spin
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Planted quince trees on my property because endless membrillo will fix me. Quinces baked then peeled cut and blended seived. Bring pulp to Boil and simmer with equal parts sugar until stiff stirring regularly. Spread into try 10mm thick. Leave in warm place for 12 hours to set. Store in airtight container.
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I have an abundance of quince, and since last year 10 lbs of fruit made me like 20+ jars of quince paste, I am experimenting with other ways to use the crop. Other than giving it all away or letting it rot on the ground. I gave away about 50 lbs this year and kept 20 for myself, soooo.
I’m trying some of it in alcoholic concoctions. I added some to a bucket of mead (also my first time trying to brew mead, because we have an overabundance of honey thanks to my mom’s bees), and this is my first jar of quince ratafia. This is basically another name for a liqueur, I’m unsure if it’s only a word used with specific types of liqueur or not.
The recipe I used was written down in the 1700’s, and frustratingly I’ve found a lot of recipes that use quince don’t have any weights or standard measures, and will just call for x-amount of fruit.
This does not work if your fruit varies in size.
It took a little bouncing between more modern recipes, some of which had weights and measures, to come up with what might be a plausible recipe. I settled on a 1:1 by volume ratio of cooked fruit to alcohol (whether or not to cook the quince also varied, but even the 1700’s recipe said to ‘boil it once’, and a quick boil would not only soften the fruit, but also kill any microbes or yeast that might do something unwanted), with 10 oz sugar per 2 qts liquid. I went with seasoning as close to the 1700’s recipe as I could, which called for a stick of cinnamon, 4 cloves, and 4 white peppercorns. Not having white peppercorns, I used black, which the internet suggests shouldn’t be that dissimilar in taste.
Now I wait for 2-3 months before straining and bottling!
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Japanese form of flowering quince, also known as Chaenomeles.
(open link for more beautiful photos)
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finally did something with the quince; couldn’t decide what to make so i did something generic - quince syrup - which is very concentrated and can be used for just about anything; i could make a gallon of quince wine probably with three or four of these pints, or reprocess them later as jelly, or just use them as a flavoring for stuff like kefir
quince becomes a vivid pink to red color upon cooking; i have a flashlight behind some of the jars so you can see the color. the dark jars are the same, just not backlit.