We planted a 14 tree community orchard in our village 3 years ago - it is doing well. Old traditional varieties - its a lovely place to sit for a while. Pic is at planting time.

I misread that as 'Vader review' and assumed Star Wars fanfic, but there you go 🙂

Well, exactly! Honestly, why would anyone even set foot in a kitchen if they didn't know how to bake a pie..? 😁

This one's pleasingly precise in that respect, telling you to weigh the cooked quinces to work out how much sugar you need. A lot of earlier recipes would most likely have said "boil quinces, add sugar, cook until it's done" 😂

Oooh, shiny! 😁

Lovely stuff! I do like your scales and jelly bag set-up as well.

We've just made this, slightly different recipe. Simmered to set instead of rolling boil, which is unusual, but it worked. Same use of peelings and cores. We added juice of 2 lemons, no apples. Set really good and it's delicious.

We used this recipe last year and with slight adjustment for some extra bitterness (somehow 🤷‍♂️) I’ll be doing the same this year.

That does sound incredibly good. I ended up making a batch of quince jelly, then sieved and reduced the pulp, with added sugar and lemon, as far as I dared, to make a sort of quince jam / paste / cheese. But I stopped short of a full membrillo. Got a bit fed up of the splash-burns on my arms 😂

I rather fear there's very little that can be done, at least from a content-scraping-prevention p.o.v. although I have no legal background, so can't say for sure. Perhaps add a copyright notice & link to the end of your articles and hope the bot is too dumb to omit it when it rips it off?

Word.

How is apple and pear pressing season progressing? So far we’ve pressed some redfleshed apples, some perry pears, some old heritage apples but real bitter sweets are comming soon. Very excited!

That would be great, thank you 🙂