What Are You Preserving, and How Are You Doing It? (2016–)

[FrogPrincesse]

I made my yearly batch of quince marmalade a couple of weeks ago. I used a food processor to shred the fruit which saved a lot of time. I have learned that cooking quince long and slow will gradually develop a lovely color due to the conversion of tannins into anthocyanins.

 

The marmalade is a bit runny but I like that way.  

 

 

 

 

[Smithy]

@FrogPrincesse, where do you get edible quince? I've given up on trying to get it from a grocery store in the Upper Midwest. Maybe I've just forgotten what it's like to live in California. In the Central Valley we had access to loquats, but I'm not sure even there we got quince.

 

I'm envious. Your color looks perfect.

[FrogPrincesse]

Thank you, @Smithy.
Being in California, I already have access to some of the best produce available locally. I am also lucky to have a fantastic store called Specialty Produce just a short drive away. If you are ever in the area, it’s absolutely worth a detour. They sell to all the best restaurants in the area and are also open to the general public. 

Edited 1 hour ago by FrogPrincesse (log)