Thanks for reading and enjoying the account of last sunday, C'belle and Petunia. It was so much fun...and the fish was supurb.
I always start smileing as I start reading your days events as I know your days are always wonderful happenings.I loved all the flower photos and the man loving the sunflower.Your day turned into a wonderful adventure.The singing and fish fry sounds so great.I had so much fun reading all about it.I have really missed your great posts my friend. That jelly looks wonderful.My quince died so I never saw any fruit.
What a nice posting, Glenda. It is so nice that you enjoyed the posting about the days' happenings. What a shame that your quince died before you could get any fruits off it. Did it ever produce flowers? I have missed your posts and the pics that you show of what's growing in your yard. You guys have such a different climate. Take care and hurry back.
Sjoerd, I made quince jam and jelly last year but mine is a pale gold color and from the outside my quince looked exactly like yours. Are there different types, one with red pulp?
Hiyah Toni--it is blowing rain here this afternoon and so we are making more quince jelly. (I got another bagful from a oollega at work) Therre are at least two types od quince trees--ine with white blooms(sometimes with a slight pinkish tinge) and others that produe a hard pink bloom. The jelly that I showed in this posting had white blossoms. My collegue did not know what colour blossoms her quince tree has. As far as I know, all quince 'flesh' is white--where the colouring comes in is when you boil it longer. We boil ours slower than simmer and let it go for 2-3 hours...and the longer it goes the "redder" it gets, to a point. As I said, we chop the quinces in small pieces and boil them, skin, core, seeds and all. When they have boiled long enough, we pour the lot into a collander lined with a clean dish-drying rag. It is important NOT to squeeze or press the pulp to get the juice out. Never do this, unless you are making jam only or Lokum, perhaps. You just let it soak and drip. Some say 4 hrs others say 24. We do it 3-4 hours. You know, Toni--when we made the jam and jelly last year, our jam was yellowish too, but not the jelly. Personally I find the jam a bit too dry and less tastey than the 'pure' jelly, which is very fragrant, almost perfumey...and I prefer that. I am thinking about doing a quince posting, showing the steps. I am taking piccies at the various stages, but I am not really sure if folks will be interested, because it is a bit out of the ordinary. I shall see how the pics come out when we are all through. I know that I waffled-on a bit here, but I hope that your question was answered.
The story and the pics are totally awesome. Having been stationed in the Pacific, traveling all over S/E Asia (Cambodia, Laos, Thailand, S.Vietnam, Phillipines, Japan), have developed an interest and admiration for different cultures world-wide. There's nothing like a change from the norm. Thoroughly enjoyed it, and very impressive! Gardenator
Thanks Sjoerd, I did wonder if the longer cooking time had something to do with a color change. I have no idea what color the blossom was on the ones I had, they were bought at the grocery store. We found the jam dry too, everyone liked the jelly best. I do want to make more when I find Quince in the store again, think I will do the long cooking like you did. Do you add any pectin to it or is the jellification (that is a real word too ) taken care of by the longer cooking time?
Nice to take a break from Saturday morning cleaning of dog dust and dirt to read a good story and listen to the quiet friendly chatter about it afterwards. Sjoerd your garden is still lovely in the fall, and your word eloquence is always a good read. Thanks for sharing
You are welcome Toni. As for the pectin: We have something here called geleisuiker--that is sugar with gelatin (or pectin) mixed together. I use this to mix with the strained juice. I have heard that no pectin is necessary, but I can tell you that I used very little last year and my jelly was just a step above liquid. I have heard of folks that squeeze and pound the pulp and they supposedly get a thick gelatinous block--without adding pectin. This was not my experience though. I am hoping that you have success with your jelly this year. Jewell and dmullins--thanks for your nice compliments. I am pleased that you guys enjoyed the story.
Just one final note, Toni. I just made the final batch of quince jelly with the barest minium of pectin and the jelly was stiff. I must try making it without any sometime, it seems that quinces have alot of pectin in them and I reckon the longer one boils them, the more is released from the cells. Getting jams and jellies to be stiff enough is usually a problem for me. The long boiling seems to release more fragrance as well.
Oh now that story just made my evening. I want to read it again and listen to the music. Didn't it just warm your heart to witness that man's experience with the sunflower -- just magical that you were there. It sounds like a wonderful day that started out a questionable one. Good days are what we make out of the time we've got, I guess -- especially when Mother Nature and fate (and birds) and fishmen, and good neighbors and fun partners are involved. Double Aww... and thank you.
I did read this post on the day it appeared here but I have been so busy with my sewing that I am just getting to reply to some things. Today I worked about seven hours at sewing plus some other stuff that needed doing. I really enjoy reading your posts and seeing your pictures. Sure wish I'd been along for the fish and music. The jelly I made this year is more like syrup and I guess that's what we will use it for. I think the weather has something to do with it. My mom and grandma both made jelly with out pectin. They just cooked it along time. I think it has to come off the spoon in sheets instead of just running off. It's sort of like making candy and testing it by letting it sheet off the spoon or make a little ball when dropped into cold water. It's been a long time since I watched them making jelly so my memory might be a little foggy. dooley
I'm glad you liked the posting, Daisy. Yes, it was heart-warming to see a grown man enjoying that fluffy sunflower. It was sort of like Candid Camera catching someone in the act of being themselves. Nothing wrong with that, is there now? Dooly--I am glad tyo hear that you are still sewing. I have often wondered how those tote-bags came along and if you sold many. Making jelly is always a challenge for me, jam is easier somewhat. it is true that some fruits have more pectin in them naturally than others. I have pieces and pieces of papers in the jamming box telling what and how much was used in making the various jams and jellies--They are used as rederence to make the following batches--trouble is that i can never make the same type of jam the same way. I mean, I follow the weights and additions and so forth, but it still comes out different. I believe that it has to do with the time that the fruits are boiled--in other words how much water evapourates and how far the cells are destroyed by the boiling and grinding. It remains a mystery--but I always like the results. hahaha mmm
