Jams

[sandbender]

"...If Mrs Sandbender would oblige with a recipe for the quince cheese, I'd be interested to try it out ..."

I shall post one.

For those unfamiliar with 'quince cheese'

The Quince fruit is roughly apple sized and has a remarkable ability to NOT rot, we've had these things sitting in a basket in the kitchen for months and at most they might develop a slight blemish here and there which one can simply cut out. They are also very rich in vitamin C.

Quinze cheese is made by chopping the fruit up, turning it into a mush...

...and then laying out on a dish or tray to set, which happens quite quickly.

The resulting substance isn't very cheese like, is sweet and tangy and lasts for years without refrigeration, an ideal trail food.

 

[British Red]

I'd love to see a tutorial on that to encourage me to buy a fruiting quince

 

[Toddy]

Those look huge next to mine I'm lucky if I manage to grow plum sized fruits on the quince

atb,
M

 

[sandbender]

I'd love to see a tutorial on that to encourage me to buy a fruiting quince

OK, I will put something together.

 

[Toddy]

I can send you a rooted cutting of the small fruit ones that grow here if you like ? Beautiful bright orange flowers ...small fruits though.
Maybe that's just where they're growing ?
The plants get ginormous ....one neighbour has one (the parent of my two) that literally covers an eight foot high by twenty foot long fence.

cheers,
M

 

[sandbender]

I can send you a rooted cutting of the small fruit ones that grow here if you like ? Beautiful bright orange flowers ...small fruits though.
Maybe that's just where they're growing ?
The plants get ginormous ....one neighbour has one (the parent of my two) that literally covers an eight foot high by twenty foot long fence.

cheers,
M

Thanks, I may be moving shortly, but I may take you up on that when I'm settled.

 

[Toddy]

Sorry Sandbender (and you'd be very welcome to a cutting too; it roots readily enough ) I should have been clearer when I asked if Hugh wanted a bit

Are you moving far ?

atb,
M

 

[British Red]

Thanks Mary but I can strike some cuttings locally

 

[cranmere]

Toddy, that sounds as if you have the Chaenomeles quinces rather than the true tree quince Cydonia oblonga. They produce fruit with a similar scent and taste though.

 

[nephilim]

Ok so I used jam sugar on a 1/1 ratio...it's been cooling now for 4 hours...still rather syrupy...hopefully it sets by the time I get up in the morning (4:45am).

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[Toddy]

Now that I don't know; I do know it survived -25deg C here a couple of Winters ago and appears to be safe from attack by virtually everything
The second plant is growing in a three foot wide gap between the back of a shed and a 6foot high fence, and it's still thriving in that gloom.

cheers,
M....off to google chaenomeles

 

[Toddy]

Ok so I used jam sugar on a 1/1 ratio...it's been cooling now for 4 hours...still rather syrupy...hopefully it sets by the time I get up in the morning (4:45am).

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Did you boil until a dribble wrinkled on a cold plate ?

cheers,
M

 

[Clouston98]

We make jam, haven't made a lot in recent years but we shall e doing more next year hopefully. Especially the raspberries - I love raspberry jam!

I'll have to try jam and honey on toast- could be a good combo- makes me hungry

 

[British Red]

a dribble wrinkled on a cold plate ?

Thats all kinds of wrong as a phrase

 

[Toddy]

I've just actually looked at it !

okay, British sense of humour

You have to make jam to understand it properly though !

M

 

[nephilim]

Yes I did...I forgot to check it this morning so will get the Mrs too. If it hasn't set then I will reboil it later and add a sachet of pectin.

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[nephilim]

Mrs checked it, its half set, in that its gone very thick and gloopy, about as thick as clear honey she said...so clearly not enough pectin in the fruits, so will add half a sachet later...bit disappointed in that but oh well.

 

[Scarab]

Which sachet pectin are you using? When making jam before I've had VERY mixed results with the sachets. Lakeland was the best for me but the liquid stuff is far superior IMHO.

Looking forward to seeing the results though!

 

[nephilim]

I use tate and lyle, and not really had an issue using it before. Works fine, do as it says and can't go wrong. I put a small of boiling water (maybe 30mls if that) add the whole sachet, stir until its dissolved, then add it to the fruit syrup. Not had a problem doing that, but this was my first time using jam sugar.

I haven't used liquid pectin before.

 

[British Red]

Mrs checked it, its half set, in that its gone very thick and gloopy, about as thick as clear honey she said...so clearly not enough pectin in the fruits, so will add half a sachet later...bit disappointed in that but oh well.

This is why I don't like using jam sugar - if that's all you had, you would end up having to add more sugar when all you need to add is pectin. I like to keep ingredients separate so that I can add what's needed - not what I am forced to add.