Thread: Getting back to living off the land.....

I've made jelly from them and it was primo. I've also slow roasted them in an oven bag with goat legs and shoulders. The quince was lovely and cut through the richness of the meat. I reckon it would be good for roast pork too

Originally Posted by bumblefoot

I've made jelly from them and it was primo. I've also slow roasted them in an oven bag with goat legs and shoulders. The quince was lovely and cut through the richness of the meat. I reckon it would be good for roast pork too

What I was told is 'chinese Quince' is quite different to both the standard type and the Smirna Turkish quince I have here and would not cook and soften