Thursday, October 13, 2011

Quince jelly

Out on a ramble with the dogs a few days ago, I collected some fallen quinces in an abandoned field.

To make quince jelly, just chop them up and throw them in a pot, cover with water and boil. When they are soft, mash them up a bit and strain into another pot through a colander. Add about the same amount of sugar again and heat until boiling, skimming off foam. Then bottle and you're all set for the winter. Absolutely delicious with pain perdu, or French toast, on a cold and foggy morning.

1 comment:

Sarah said...

I just have to think about pain perdu and I put on a a kilo!