Thursday, April 8, 2010

Pears and Quinces

I wouldn't win any prizes in the local Country Show for my fruit packing skills (LOL) but they will taste great which ever way they drop into the jars. Click on the pictures for close up. The first two jars are pears with other fruit added. I'm really looking forward to trying the second one, lemonade slices added. Nine jars of each type of pears and seven jars of my favourite, Quinces. Last year when I preserved quinces, I cooked them first because, as you all know, that when Quinces are cooked for a long time they take on this glorious orange colour. It was a big mistake to do that because they all broke up in the jars, even though they still tasted yummy. So, putting on my thinking cap, I decided to place them into the jars raw, as you would do any fruit and leave them in the preserving pan for several hours. Not good for the power bill though. UGH!!
Then with the skins and cores from the quinces....five jars of quince jelly. The pulp waste goes to the chooks, they have to eat too. No waste around here.
Next project ...... lemonade cordial. That wont take long, I have a helper to squeeze the lemonades, only he doesn't know it yet.
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7 comments:

Pip at Rest is not idleness said...

I too like the colour of slow-cooked (or long cooked quinces. I cheated last time I cooked some and poached them in a red wine syrup with a couple of cinnamon sticks and cloves tossed in, once the quince were cooked, I took them out and then boiled the syrup rapidly to reduce it a bit. I wonder if it would work with the vacola, putting some red wine in with the syrup. I haven't done any fruit or tomato preserving so far this year.

Olive said...

Hi Pip, I think it would work, but it'd probably change the colour somewhat. Personally I like the orange/red.
The best part is there is absolutely NO waste. (except for a bit more electricity, and I suppose that's the worst waste of all)

Mickle in NZ said...

Beautiful bottled fruit jewels.

Just as well I'm across The Ditch or I'd be haunting both your own and Pip's kitchen, watching, learning, asking and savouring the cooking aromas.

xxx Michelle

Aimee said...

What beautiful preserves! Although I admit I've never been a fan of quinces they certainly are pretty. Here of course preserving season is still four months off. It's spinach season here.

Olive said...

Michelle, you're welcome anytime.

Aimee, spinach is Popeye food, I'll send him over !!

Olive said...

Aimee, have you ever eaten quince paste with soft goat cheese? You'll learn to love them Yummo.

Mickle in NZ said...

For blue cheese lovers try blue cheese with quince paste or jelly.

Just to really mix things up have soft goats cheese (or blue cheese for the brave) with a moist, rich and spicy gingerbread. And of course quince paste or jelly is good with these too. Spiced Yummo!