What to do with partially ripe feral harvested quince?
What to do with partially ripe feral harvested quince? Hmmmmm, quince paste, my childhood’s preferred after-school snack!!!
- 2 kg quince
- 1 kg sugar (the recipe calls for 1.5kg but I can't do soo sugary stuff!)
- Rub fruits under water to remove velvet coating.
- Remove core and cut in quarters. Do not peel skin of.
- Select the ripest & nicest fruit - save seeds*.
- Cook fruits in water (until they’re soft – about 20-25 mins).
- Drain then blend.
- (Save cooking water as cordial for flavouring drinking water).
- Return pulped fruits to stove with sugar.
- Cook for another 15mins or so, stirring VERY often (that prevents bombs of boiling hot fruit pulp to jump at you, hurt you or, at best, redecorate your kitchen).
- You know it’s ready when the pulp comes off the sides of the pot. (In my case, fruits were not fully ripe, hence had more water content – It cooked for 30 mins).
- Spread onto tray (no more than 2cm thick) lined with baking paper, and leave it to dry for a few days.
- Resist temptation to poke it with your finger to supposedly check if it's dry enough - and then lick it! Wait! Wait! Wait some more!
- Once dry, cut in small pieces and give them to your kids if they need a sugar kick! (or keep them all for yourself!)
- Remember location of quince tree to plan for next year's feral harvest!
- Thank mother nature for coming up with such a lovely fruit! :)
* To save seeds:
- Remove seeds
- Wash pulp off
- Dry with tea towel
- Leave seeds to completely dry on paper towel for a few days
- In a plastic bag, add moist sand and seeds. Rub seeds gently with sand.
- Place in the fridge for a few days/weeks.
- Remove seeds from fridge & bag. Sow in a pot and place on a window sill or greenhouse.