Quince Jam 2023
Windfall
A windstorm…
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Plucked
…and a little picking…
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Grated
…followed by a lot of grating, and we got 950 g of quince mash!
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Stirred
Floradora helped heat it up and then we added an equal amount of sugar, and the juice of a lemon…
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Potted
…here is our first batch of Quince jam this year! Yum!!
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Quimper Hittys 
What beautiful autumnal photos! Floradora’s presence adds to the delectability of these scenes. Becky J
Floradora is a good helper! Always cheerful, and always ready to pitch in…
The quince jam looks delicious! Great project to work on together!
The quince jam was delicious – especially on my home made scones!
Yum indeed. We invested in a dehydrator this year, and quince leather is one of the successes. We chop, cover with water and a butter wrapper, put in a lidded pyrex in the oven when cooking something else til it’s cooked. Blend then pile onto papers/ in silicone moulds and dehydrate. Fortunately, we installed pv cells back in 2009, so if we do this on a bright day, electric is free 😉
Beautifully tangy nibbles
that sounds interesting – I have never tried dehydrated Quinces, but we certainly have enough to spare this year, so I may experiment!
I can smell this in my memory… Australia has a rather limited repertoire of jams and conserves on general offer compared with the UK, and I miss seeing quince, rhubarb, gooseberry, ginger and pineapple on the shelves. You have to really hunt around for anything other than strawberry, apricot or plum, unless it’s the outrageously overpriced St Dalfour conserves.
I think Quince is one of my favourites – I love the simultaneous astringent bite and the flowery perfume! Maybe some year our gooseberry bushes will actually produce enough for jam! We don’t have much variety either on the normal grocery shelves, but can find some nice jams at local markets (or in the Hitty cupboard!)
Your jelly making is always so impressive! Love seeing the girls helping.
We love jam! I think we like making it even better than eating it!