The garden is still giving some gifts.
We’ve had the quince tree for several years and this is our first harvest
We quickly picked a large bowlful but still left plenty for the birds….
What to do with quinces, crab apples and Rowan berries? An old W.I. Recipe for Quince, Crab Apple and Rowan jelly would seem to be the answer, not a sweet jelly, but one to be enjoyed with cold meats or a strong cheese.
Take equal quantities of Rowan berries and apples/quinces, place them in a pan, cover with water and bring to a slow boil. Add a little cinnamon and ginger if you like a bit of spice and gentle heat. Simmer till the fruit is very soft and then strain for a couple of hours through a jelly muslin. Measure the resulting liquid and add 450g of sugar for every 500ml of juice. Put in a pan and boil for 20 mins. Decant into sterilised jars.
Then sit back and admire the delicate rose hues of the jelly