Quince update 2021
Oct. 6th, 2021 10:52 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
anna_wingQuince season almost over this year, but I ordered 200 this time, and I spread the word so various colleagues also ordered quite a lot, so the farmers were happy! Since I still have a lot of quince candy left over in the freezer, housekeeper has just been peeling and cutting them (and keeping the peel and cores, as instructed) and freezing it. She did make one quince pie. I had a slice, and the rest is in the freezer for my next guests.
My European colleague made jam out of his, which is now in my fridge. Will try it this weekend. He says that the quince variety here is smaller and much more sour than the ones he is used to, and soften very much faster. I suspect that a lot of that is the very basic growing conditions, a colder climate, and that the quinces are used for wine and juice, or dried, rather than as the basis for sweets.
My European colleague made jam out of his, which is now in my fridge. Will try it this weekend. He says that the quince variety here is smaller and much more sour than the ones he is used to, and soften very much faster. I suspect that a lot of that is the very basic growing conditions, a colder climate, and that the quinces are used for wine and juice, or dried, rather than as the basis for sweets.
