I got a huge batch of super ripe european quinces that have to be conserved immideatly. Who ever did conserve or cook quinces before, know this is hard work. Especialy cutting the hard raw fruits and milling the cooked fruits. Tomorrow this fruit jam will be cooked to red marmelade (not gelee) and some I do freeze for smoothies and such. And probably I do some spicy chutney too. (Have to go down in the cellar and count how many glasses I still have.) I hope my mum will take some, as I have to go to work and there is not the time to be in the kitchen all day.
Still it is so worth to do homemade quince marmelade. So delicous.
@kali66 Hi Kali, I use the very hard Apple quinces. They have a lot of pectin (especially in the skin and cores). I do cook them with skin and the cores too, as well with the hard (wie say lignified) parts and do not add pectin. With the mill I can later remove all that stuff, that I do not want to have in the jam. It is easier than pass it through a sieve.
