It is quite remarkable how nature provides. Despite the drought. Above you see the quinces in flower very late after the cold spring they didn’t flower until May! By mid-July they looked like this:
Scrawny little things!
The terrible storm last week brought down most of the fruit and this morning I’ve made Quince Cheese with my wind-falls. This is an accompaniment to cheese which our ancestors made. I basically boil the quartered quinces in water till they are done! Then I put them in a blender and turn them into pulp. This is pushed through a sieve, so all seeds and the cores are left behind. To every pint of pulp I add 12oz sugar. Now it has to boil till it has reached setting point 104C. Use a jam thermometer and as a friend of mine says visor, gauntlets not to mention a fireproof apron. The thing is when it boils it has a tendency to go everywhere. I stir like crazy to keep the splashing down to a minimum, but I’m sure there are other ways of getting through this little Hell to get the Heavenly taste of quince paste. Once it has reached temperature pour it into a shallow dish and leave it covered with grease proof paper somewhere dry and at room temperature for 3 months. You should be able to cut it into blocks and as I said it is the perfect accompaniment to a good hard cheese. My Grandmother used to cut the paste into diamond shapes and roll in Demerara sugar. We had these little diamonds as a Christmas treat.
See what I mean by calling them golden nuggets?
In the background you can see BD’s Damson Gin & Vodka 2014 and to the right his Sloe Gin 2013. Out of shot his Apple and Sauternes Jelly is waiting to be finished.