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As the title, I would like to know if it is ok (edibley safe) to make jelly with all ornamental quince?
Thank you as always
Thank you as always
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Last edited by Scarlet; 17-09-2016, 07:05 PM. -
Yes! It's lovely - spicier, sharper and more savoury than the bigger cousins. It's perfect with cheese.
I use about 50-60% sugar per strained weight as there is a lot of pectin in the quince. The set continues to deepen in storage so I tend to try and catch it at a very soft set if possible.Last edited by sparrow100; 17-09-2016, 07:48 PM.http://mudandgluts.com - growing fruit and veg in suburbiaComment
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