At first I thought it was unhappy by being taken over by Crocosmia but now it is obvious that something has gnawed away at the bark 😢 There are some new shoots so I’m sure it will recover but it will be a few years before I’m able to make quince gin again...
😂😂 It was so good Jane but I gave it all away. This year I used them all to make quince cheese, then found these yesterday when tidying in the garden. It takes a year before it’s ready to drink... 🥃🎄 @pelly
These are from a very old bush, which might explain the quantity. No they aren’t sweet. In fact they are rock hard and inedible until cooked, but the perfume when you cook them is worth it! It is fabulous. @columbiariver
What is quince cheese? 🤔 Mine ripened really early this year - mostly while we were away so I haven’t done anything with them 😏 although I still have a jar of jelly in the fridge from last year! I will be digging mine out soon, so I’ve missed my last chance!
Oh no! Why? I love my flowering quince - I have three! Quince cheese is very similar to quince jelly, just a bit thicker and you can slice it. It's served with cheese. The Spanish call is membrillo and serve it with manchego 🧀 @rachelbrooks
It sounds like my jelly is more cheese like...😬you can definitely put a knife through it! And my quince is in the raised border in my front garden, it’s in the middle of my lavender hedge and I will be redoing the border soon and it’s just in the way. (I also spike myself on it quite a lot getting in and out of the car!) I will miss the gorgeous coral flowers when everything else is bare! 😏
Hi Dinyar, I'm really sorry but I can't remember (I think it was a present). I've had it for years. I've never put a plant in it as I would never get it out again, but I love the shape of it and I use it to put sticks and canes in. Good luck in your hunt! @dinyar
Keep it safe from any damage. I would not suggest putting any plant. It look beautiful just the way it is. Just for your info they can be anywhere from $800 to $5000 and even more depending on size, age, origin,etc. You are very lucky. Enjoy it and try to show off by making it more visible.
@rachelbrooks You slice the quince very thinly then just leave for 6 months in sugar & gin (or in my case eau de vie as I had a bottle I'd bought cheaply in France last year). I can't remember the quantities but will check in the morning. I think Jane @pelly made some too 😊
Oops, sorry Jane I'll have to go back & cheek who it was... When I first posted about this in a "garden" photo, you said you were going to try it too... Glad it's not just me who does things like that 😂😂😂 @pelly
Rachel if you (or anyone else) fancies trying this, here's the recipe: 500g Japanese quince, 350g sugar, 1 litre eau de vie. Slice quince thinly & add to jar with sugar & spirit. Shake daily until sugar has all dissolved. Strain & bottle after 6 months. Leave another 6 months before drinking 🥂 @rachelbrooks @pelly
I'm heading out to our greenhouse too. Still haven't put the vine back up after it was brought down by the weight of the grapes in the summer #badgardener 😂 Hopefully yours will be even better than it was before Doris got her hold on it! 👍🏻