Until I had a quince tree of my very own I hadn’t really given much thought to Quinces and I found the fruit a bit of a puzzle to say the least. It’s a bit of a battleaxe of a fruit with it’s knobbly, ungainly shape and tough exterior and totally inedible unless cooked. However, it’s perfume is really evocative – a sweet, syrupy blossommy scent that permeates from it’s downy skin. Just scrum-diddly-umptious.
I’ve picked a few today to because my friend left a lovely message for me on my answer phone telling me about the “blossommy scents of Quincey-ness” wafting around her kitchen as she made quince jelly with my quinces. I too wanted some quincy wafting to happen in my kitchen. so I picked some…..
and started to cut them up keeping my fingers crossed that I wouldn’t lose a finger in the process……
After a mammoth effort of boiling up the quince, peel, pips, core and all and leaving to drip through a muslin bag over night and then some more boiling (phew!) here are my little potlets of quincey blossom juice aka Quince Jelly.