~Newsletters~
Coming up the next edition:
In the next newsletter coming out in June, we’ll be focused on preserving the last of the season’s fruits when the pectin levels have dropped, and quinces are a little sweeter. Unlike the beginning of the season, where maximising the pectin is the goal, now the focus of our preserving efforts in winter shifts to processing as quickly and economically as possible. That said, using sweeter quince fruits will benefit any homemade liqueurs and glace products. And with America celebrating the 250th anniversary of their Independence Day, it seems like a good idea to delve back into the historic ways that quinces were being used in the various colonies of New England.
- Preserving the last of the quinces,
- Distilled quince drinks,
- Planting a bare-rooted quince tree,
- Historic New England (American) quince preserves,
- American varieties of quinces, and
- My, my, it’s an American ‘apple pye’ recipe.
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