Quince Query

Instead of the sort of 'jelly' that is clear and needs keeping in jars, how about 'membrillo' (which is actually Spanish for Quince) which is what used to be known as a 'fruit cheese'. Start out like making jelly, but instead of dripping through a jellybag, rub the pulpy fruit through a sieve, add less sugar (about 12 oz per pint of pulp) and boil gently until the wooden spoon leaves a long lasting 'track' when you stir. It will then set in a mould (loaf-tin lined with clingfilm works well) and can be turned out, wrapped for storage (can also be frozen, but it keeps for ages in a fridge) and makes a change from 'jelly'. If you like you can flavour it with other fruit flavours. In Spain we buy a 'tricolour' version, green yellow and red (and some we bought last year, brought home and forgot, is still good). It is excellent sliced to add to a cheese sandwich (or forget about the cheese<g>) and MUCH more interesting than the ordinary jelly.

Thanks, Hilary B - that sounds good. I love sweet things with cheese - even though, as a Southerner I'm supposed to find things like cheese with fruitcake odd and Northern!

David