Valancy

Hi all. I am working my way through a box of quince, and have tried twice now to make quince paste. I'm not happy with the results and am hoping for some tips. I diced up quince and cooked them with water. I drained and used the liquid for jelly and put the fruit through a food mill. I used equal weights of puree and sugar, then cooked it down. I added spices to the first batch, and left the second plain. Both batches turned out thick and more like quince butter than the clear, jewel-like paste I saw a page or two back. As both batches got thickened, I hit a point where I had trouble keeping them from sticking and caramelizing. The second batch went into the oven on low, and then caramelized quickly once I wasn't stirring. I have plenty of puree and would like to try again, but I'm not sure where I'm going wrong. I made jelly, poached quince, and spoon sweets without a problem. They all turned out a beautiful pink color with a clean, bright quince flavor. I want the same thing, but solid enough to roll in sugar. Would adding more liquid help? What about drying it in the food dehydrator instead of the oven? Any other ideas? Thanks!

Thanks. That was what I was figuring, but I just wanted to check. I have a feeling the majority of this pig will be eaten as sausage.

Hi everyone. This cookbook has fascinated me since I discovered it a few months ago, so I suppose it is only fitting that this is my first post. We just bought half a pig, and I can't wait until we bring it home so I can start experimenting. I know most of the recipes in the book call for shoulder. Is there any reason not to use the other cuts, like the ham, to grind for sausage as well? I asked them to save all the fat for me, and since it was a sow I was told it is pretty fatty and a "good sausage pig". Thanks!