We were gifted a bag of quince which we helped pick from a small tree in friends’ back yard. I found this recipe, bought some lids to go with our assortment of jars, and embarked on my first canning! The jelly went fine, ending up with 5 1/2 small jars. The paste is more like the consistency of apple sauce, so I’ve been mixing in with my morning oats (yum!) and might use the rest in some baking. I love the delicate rosy flavour of the quince; I’m quite addicted.
Fuzzy and flavourful: my new favourite fruit!
Weird that a yellow-fleshed fruit can make such red jelly! No colour added!
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