We have a tree in Adelaide. Just got our first burst of fruit and produced 12. We have made 6 jars with your recipe. Came out SO good! Gifted a few jars so family and friends. We're going to make another batch today. Nice to finally see a decent recipe and explanation - and from a fellow Aussie.
@@MoatCottage yeah, the name is cool. With a mate we used to upload footage of places explored, but now just upload footage of my music ventures. Batch came out awesome again. 5 jars sealed up. Got 7 quince to cook. May try a crumble I've heard is worth a punt
Very good video! Quinces grow very well in Tasmania where we live...and somewhere I read they "thrive on neglect", which is fine by me! I find the easiest way to cut up the quinces is to "top and tail" them by cutting of the very tops and bottoms (about 1cm), peel with a good peeler, then simply slice down the outsides of the quince, leaving the core behind. About 20mins in a pressure cooker with about 3cms of water at the bottom and they're cooked!
Hi Elissa, What a wonderful video. You always share the types of things that I am SO interested in learning about!! I have purchased quince "cheese" at the grocery story at Christmas time for a treat but I have never made it. I am wondering if I might be able to find some quince. If so, I am definitely giving this a try. Thank you SO much for sharing!! Hope you are doing great!! Always such a delight to see you here on YT. Love, Mary
Hello Mary's Nest I hope you will find some there, many other Moat Cottage friends, have seen Quince in the states, but some haven’t. Fall is the time to be keeping an eye out. Always so lovely to see you love Elissa 💕
Hey how are you I have 2 trees and picked 6 milk crates full and made paste with it yum yum love it have you had much rain over you’re way still dry over here got my Winter Veg In now take care 👍❤️
Hello Corey Dewhurst, 6 crates how fantastic and delicious, you should be set for the year. May was good to us as far as rain, we got 2mm here and 6mm there and one week we even got 12mm and it felt like a lot compared to usual. The ground is still hard but the tanks were filled. Monday is looking good for us too, I hope you get some. My winter veg are in, I’m sure all the growing is happening underground- with good roots because not much action is happening above ground.... maybe I’m just being impatient. We haven’t had a hard frost yet so I’ve still got sweet potatoes and basil in, each year it’s so different, I shouldn’t be surprised anymore. 😂 🧀
Hello Audrey Stewart, it is definitely in the US, I know it was introduced to the US from the Middle East but I have no idea what states were the lucky recipients. 😊
Hi Trisha Brink, please let me know if you are successful in finding any in the Fall, I would love to know where they are growing around the world and who can get hold of them. 😊
Yes. I believe either Great-Gramma or Great-Aunt Lucy made this. There were always "cheese plates" with homemade wines & antipasto. It looks like and it fixes up like it.
Quinces are fabulous cooked! You can eat them in pies, crumbles and all manner of puddings. They freeze/preserve really well when cooked. My favourite pie! They're quite hard to find in the UK - and we have a small tree. Portugal probably has most in Europe. The paste was called 'marmalada' and we stole the word for marmalade. In Portugal /Spain they are called membrillo and membrillo is the paste. You can eat it like a spreadable paste or dry it a little further and make a slice able 'jelly'. And btw, lots of them have a natural 'furry' coating. Love this fruit. Btw, my Spanish recipe uses equal quantities of sugar and prepped quince - a healthier sugar content. And it cooks down to a really deep red - much darker than this paste.
Welcome to Moat Cottage Anna Frazier, Mary is the sweetest and I am blessed to know her. I hope you can find value in my RU-vid channel, what country are you from?
