Quince (forum)

Kath starts with ...
I have a quince with it's first crop-4 huge quinces. Have never grown them before-aiming for quince jelly-When do I pick them? Do they soften or change colour when ripe & has anyone made the jelly-any tips or recipes? thanks heaps
Kath
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Time: 5th March 2009 1:27pm

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Jantina says...
Hi Kath, the quinces I've seen ripen in autumn they go a greeny/yellow colour, no softer though. It's many years since I made quince jelly but I'll go look up my recipe and get back to you with it.

Time: 5th March 2009 2:30pm

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Jantina says...
Ingredients Quinces,water, granulated sugar,lemon. Method,wash quinces and cut into chunky pieces leaving core and skin on(too easy!) 2,Cover with water and cook gently until they are pale pink and soft. 3 leave to stand until cold.4,Pour into a scalded jelly bag (made from something like cheesecloth)hang over a dish and leave to drain overnight. 5.Measure, and for each cup of liquid add a cupful of sugar. To each 6 cupfuls of liquid add 2 tablespoons of lemon juice. 6, Stir over low heat until sugar dissolves, bring to the boil and boil rapidly until jelly sets. 7, Pour into clean jars(which need to be about the same temp. as the jelly so they don't crack)and cover. Be careful not to burn yourself too. I have a quince paste recipe too if you want it but 4 quinces won't make much. Let us know how you go.

Time: 5th March 2009 3:38pm

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Kath says...
Thanks heaps Jacinta-I will print that recipe off. I was actually after the paste recipe-I wrote jelly by mistake!! Sorry! If you have time I'd really appreciate it!
Thanks,
Kath

Time: 5th March 2009 3:46pm

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Jantina says...
No probs. Wash quarter and core 2.25 of unpeeled quince.Cover with a small amount of water and cook until soft. Press through a sieve.Measure and for each cup of puree, use one cup of sugar. Cook slowly for one hour, or until thick and dark red, stirring frequently. You can use it like this or continue to dry it. Pour into a greased shallow pan or mould and cool. Leave the container in the sun to dry for several days. Turn out of mould and turn the fruit to dry on all sides. When quite dry slice into 3mm slices, dry a final time and roll in fine sugar. Yum.

Time: 5th March 2009 4:32pm

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Kath says...
Thank you Jantina-is that 2.25 kgs? Could you dry it in a slow oven?

Time: 5th March 2009 4:37pm

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Jantina says...
Sorry Kath, it actually says 2.25 litres which in spite of the air spaces would be similar to 2.25 kg because 1 ml= 1gm. And I can't see why you couldn't dry it in a VERY slow oven. A car in the sun also works well. I await the result with interest.

Time: 5th March 2009 5:36pm

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denise says...
Your picture shows the eurasian quince(Cydonia sp ).It is what I consider the real quince.Here in kiwiland we have a heritage of the Quince but also another which some call a quince but is not really--and more properly called Japonica (Chaenomeles sp) and famous for japonica jelly. It is as good to check recipes as to which quince is meant, although they are quite similar so would cook up equally I only guess.The trees at least are quite different .though.No worries.

Time: 5th March 2009 6:01pm

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gemma says...
Hi Kath, I would love to try growing a quince. Do you ever have spare seeds and if so would you consider putting some in the post? Cheers, Gemma

Time: 8th August 2010 4:03pm

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amanda says...
Anyone have any preferences for any named varieties of quince at all..?
Have only just discovered how beautiful they are aside from quince paste.
So far there are 2 types in the F&V shop: small and x-large..? :D

I am definately going to put a couple of these in the ground!

Time: 11th June 2012 6:12pm

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snottiegobble says...
I inherited a quince that was nearly eaten to the ground by calves so it was more like a shrub! I reduced it to 3 good stems & it built up to produced lots of huge fruit after about 3 years. We made beautiful quince paste,& jelly, but it never went pink so must have been another variety!

Time: 15th June 2012 10:56pm

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amanda says...
Lol..just finished off my 3rd kilo (in a week) of them baked SG...(Maggie Beers recipe - with orange and cinnamon) they went the most beautiful ruby red - but Maggie says they need to be cooked long and slow for the red colour...?

I have another 2 massive one's on the bench - but they make the house smell so nice I don't want to cook them :D

I will have to do some homework on them I think..

Time: 17th June 2012 11:29am

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snottiegobble says...
Yes Amanda, that perfume they give off is amazing! I dont know why cosmetic companies havent cashed in somehow?

Time: 17th June 2012 12:02pm

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amanda says...
Look what I made! Baked quince with orange and cinnamon...and it was lovely!(I reckon it tastes like fudgy turkish delight)
These trees really are worth a better look (IMHO) so surprised that the fruit so hard to get and the tree hardly grown?
The fruit takes ages to bake on a low temp (and naturally goes this great red colour) and being winter - it fills the house with warmth and delicious smells...




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Time: 25th June 2012 9:57am

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About the Author amanda19
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MaryT says...
YUM, Amanda. Wish I had some - I have a tree but though it flowered once, no signs of fruit emerged. Sigh.

Time: 25th June 2012 1:07pm

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About the Author MaryT
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amanda says...
I have never grown one MaryT so I am no help sorry! :-( There is an older, producing tree at new home so I thought I had better find out what to do with them.. :D
Is yours a seedling? There was a large article about them in Organic gardener mag - but I haven't read it yet.

Time: 25th June 2012 7:02pm

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MaryT says...
I am philosophical, Amanda. It might surprise me one day. So far most of the citrus are doing OK but I know I will always have to buy fruit and vegetables. I did cook a mountain of Quince once when I was a Wwoofer. Tried all sorts of recipes and had a lot of fun. I agree, their fragrance was magical. Hope your tree will continue to yield great harvests for you.

Time: 25th June 2012 8:35pm

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amanda says...
It's true MaryT - we can't always grow everything - either due to lack of time, space, water, money, or climate.

It's a good point u make I think? I know I will always have to buy cetain things too. As will many of us here - far north and far south.

But there are some growing folk that really are quite inspirational....growing their own maize for tortillas, and so much more etc...?

As this is a fruit tree forum - so we don't see their posts here, sadly.

Time: 25th June 2012 11:36pm

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