I am well accustomed to cooking with quinces, but when we moved here it was difficult to find a source. So I decided to try some Japanese quinces (chaenomeles) from those ornamental shrubs which are quite common in local gardens. Although I don’t have any of my own, most people are only too happy if you volunteer to remove them in October when they start littering the ground around them. So, thanks Connie for my supply this year.
They are smaller than the tree variety (true quince or Cydonia oblonga), and have a large centre full of seeds resembling apple seeds. The taste is very lemony – more so than lemons. Wherever you store them will soon become permeated with the most heavenly scent, and they can be stored in a cool place for several weeks. They can be used pretty much in any regular…
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3 réflexions sur « Japanese Quince Jelly and Chutney »
Thanks for reposting. Since then I have successfully planted some bushes from seed and hope to get my own crop soon.
You’re very welcome 🙂 I’m so happy for you 🙂
Keep me update please 😉