Hi
I'm holding a banquet in September and wanted to serve quince jelly with cheese at the end of the meal. I'm quite happy to have a go at making the jelly/marmalade/stuff myself, but so far I've had no luck sourcing a reliable supply of quinces! I also have a horrible feeling that they won't be ripe in time. Can anyone help?
Thanks
Sian
Quince jelly/marmalade
Moderator: Moderators
I bought some quinces in Waitrose just before Xmas.
I think you're right in saying quinces won't be ripe by September. I have a small quince tree that produced 1 quince last year but has loads of flower on it at the moment. You would be welcome to have some of the fruit but I don't think they'll be ready.
I do have some quince marmlat in the fridge now but I don't know how long it will last.
If you'd like it you're welcome to have it.
I'm in Milton Keynes.
I think you're right in saying quinces won't be ripe by September. I have a small quince tree that produced 1 quince last year but has loads of flower on it at the moment. You would be welcome to have some of the fruit but I don't think they'll be ready.
I do have some quince marmlat in the fridge now but I don't know how long it will last.
If you'd like it you're welcome to have it.
I'm in Milton Keynes.
Not the same as making your own, I know, but you can buy quince jelly. Eg:
http://www.bakersandlarners.com/catalog ... cts_id/378
http://www.formanandfield.com/quince-jelly-p-430.html
http://www.daylesfordorganic.com/invt/1007442
http://www.delicioso.co.uk/shop/Cheese/ ... ince+Jelly)+350g
http://www.emmabridgewater.co.uk/Produc ... uage=en-GB
etc
http://www.bakersandlarners.com/catalog ... cts_id/378
http://www.formanandfield.com/quince-jelly-p-430.html
http://www.daylesfordorganic.com/invt/1007442
http://www.delicioso.co.uk/shop/Cheese/ ... ince+Jelly)+350g
http://www.emmabridgewater.co.uk/Produc ... uage=en-GB
etc
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A fairly good way to mimic the taste of a quince jelly without the quince is to add the juice and body of about 2 lemons to about 4 pounds of cooking apples. Then strain the pulp through a jelly bag.
I tend to do a taste test several times while I'm bringing it to setting point. I find that adding more strained lemon juice at this point isn't a problem as long as you're prepared to skim.
I tend to do a taste test several times while I'm bringing it to setting point. I find that adding more strained lemon juice at this point isn't a problem as long as you're prepared to skim.
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