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Ace forager brother-in-law Colm is staying with us at the moment and yesterday he arrived back with some little green objects which resembled acorns on a bad year for oaks which he claimed were wild pears.
After several hours strong boiling they still resembled acorns but yes, now they did have a faint pear smell. Not at all disheartened Colm continued the boiling process having beaten the shit out of them with a potato masher. The smell of pears became a little stronger.
Then I took over, strained them, dropped in handfuls of Garrigue Rosemary which we have in the garden, and boiled them up with their weight of jam sugar.
While this was going on I met my neighbour taking her little boy home from school while I was taking a bin out.
“What is that divine smell !” she said.”Just my Pear and Rosemary Jelly” I said modestly. ” I will serve it with Lamb”
Comments
Jill
on October 6, 2013Interesting! I have a big bowl of unripe quinces, like green marbles. Would they respond to the same treatment, I wonder?
Martin
on October 6, 2013If they are unripe they are likely lacking in flavour so the rosemary (or even lavender) would help. Boil them until they are soft and then add a kilo of sugar to every litre of juice and boil again until set.
Jill
on October 18, 2013Well I went on my holliers to Kerry, and by the time I came back the quinces were looking a bit shrivelled and sorry for themselves, so I think it might be a waste of effort and sugar to make jelly from them at this stage. Maybe next year.
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