Have just got round to watching Gardeners World on iplayer and Monty saying how Quince is the nicest fruit and can be added to stewed apple, but what I don't know is the fruits are so hard, you cann't chop them so do you stew them first? Loved watching Carol and the clematis.
I get a large kitchen knife and cut them in half or quarters first (you do have to have a big knife or cleaver, and give it a bit of welly - mind your fingers!), then add them to the apple (or pop them inside a pot-roasting pheasant). They don't give much flesh, but the flavour and perfume is wonderful.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
please tell me you don't throw the fruit away,even if they are deformed you can still use them.I make quince jam from both types of quinces...japonica and tree variety the name escapes me.The scent and colour of the japonica is lovely and if you have only a few you can add them to other fruit.
My japonica bushes this year were very poor and one died,,maybe too wet or cold.The tree produced very little maybe its lack of bees or combination of it all.
I hate to admit it but I have been throwing the fruit away, but not any more. Next year I shall be saving every fruit that is on the plants and trying the receipes and tips you have all kindly given. Figrat your jars look delicious thanks for the photo.
I got given a carrier bag of quinces yesterday, now have about 3 kilos to play with. The 3 jars of jelly in the picture came from 700g raw fruit, so will be making membrillo, jam and yet more jelly.
I made Quince wine last year; it is known to be very slow to 'clear', so I don't expect to bottle it for some months yet. To cut the quinces, I use a big old carving knife and pretend I'm in a martial arts film. Had no quinces off the big tree this year but a few of the japanese type; not enough to make wine.
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Have just got round to watching Gardeners World on iplayer and Monty saying how Quince is the nicest fruit and can be added to stewed apple, but what I don't know is the fruits are so hard, you cann't chop them so do you stew them first? Loved watching Carol and the clematis.
I get a large kitchen knife and cut them in half or quarters first (you do have to have a big knife or cleaver, and give it a bit of welly - mind your fingers!), then add them to the apple (or pop them inside a pot-roasting pheasant). They don't give much flesh, but the flavour and perfume is wonderful.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
please tell me you don't throw the fruit away,even if they are deformed you can still use them.I make quince jam from both types of quinces...japonica and tree variety the name escapes me.The scent and colour of the japonica is lovely and if you have only a few you can add them to other fruit.
My japonica bushes this year were very poor and one died,,maybe too wet or cold.The tree produced very little maybe its lack of bees or combination of it all.
Today's effort, from japonica. Mine have a lot of fruit this year, quince jam is next!
I hate to admit it but I have been throwing the fruit away, but not any more. Next year I shall be saving every fruit that is on the plants and trying the receipes and tips you have all kindly given. Figrat your jars look delicious thanks for the photo.
I made Quince wine last year; it is known to be very slow to 'clear', so I don't expect to bottle it for some months yet. To cut the quinces, I use a big old carving knife and pretend I'm in a martial arts film. Had no quinces off the big tree this year but a few of the japanese type; not enough to make wine.