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@richardshill just browsing the vegan thread and stumbled across your post. Do you have a receipe for the quince based vegan cheese?! We have a small quince tree in our front garden and have never used the fruit on it, but sounds like we should be!!!
thebrenthamtaffy-
Well jealous you have a quince tree :)
This made the amount in the pic (sorry, not very scientific):
Wash and chop up the fruit, don’t peel or core them, bung it all in a big pan and just cover with water.
Simmer. Simmer. Add water if you need. Simmer until the fruit’s pulpy. Then leave it to cool for a few hours.
Get a good strainer ( or a mouly thing if you have one) and squash the pulp through. I used a wooden spoon to help it through.
Weigh what you got, add the same weight of sugar and get it back in the big pan to simmer. Put a bit of tinfoil loosely over it just to stop volcanic jam spitting in your eye, stir occasionally and after about an hour and with all the sugar dissolved, grab a little spoonful and dab it on a cold plate. If you push the jam with your finger and it forms a skin, you’re good to pot it up. If it needs more simmering just keep at it and you’ll be fine. Leave for six weeks in the fridge to ripen up if it’s got brown paper tops.
Ours looks like it’s coming on nicely, am getting impatient to try it...
crossedthread
However, (foraged) quinces today made into quince cheese... total result. Now have c2.5kg of lovely fruit-based delight in the fridge, chilling for the end of the year - apparently needs 4 to 6 weeks to firm up. More news on that late December...