tag:blogger.com,1999:blog-37206410.post8950040400972986691..comments2022-04-27T21:29:45.383-04:00Comments on HALF PINT FARM: Quincalicious! It's Membrillo!marahttp://www.blogger.com/profile/03395518457323322087noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-37206410.post-17881985563648190062010-02-07T16:44:50.920-05:002010-02-07T16:44:50.920-05:00Thanks for the Quince idea. We have quince trees ...Thanks for the Quince idea. We have quince trees in the abandoned orchard on the farm we bought. We had a ton of quince and made are sort of "quince butter" but it didn't turn out the way we would have liked. I'll give this a try.duckidahohttps://www.blogger.com/profile/16644612721102546036noreply@blogger.comtag:blogger.com,1999:blog-37206410.post-15367287286281440852009-11-27T22:00:06.136-05:002009-11-27T22:00:06.136-05:00Sweet Jesus that looks good!Sweet Jesus that looks good!jericho farmerhttps://www.blogger.com/profile/16765081594925596710noreply@blogger.comtag:blogger.com,1999:blog-37206410.post-45865477868478814562009-11-20T18:03:18.665-05:002009-11-20T18:03:18.665-05:00Candace - I'm hoping that the membrillo keeps ...Candace - I'm hoping that the membrillo keeps indefinitely - it sure is loaded with sugar, which should help it keep. I would think that if you cooked it on the stove for maybe 2 hours to remove more of the liquid, it would have a firmer consistency when it gels and have more of a chance of keeping longer.<br /><br />Julio - gotcha! Now I know that you are a skimmer - I did in fact mention the marmelade connection in my first paragraph - good job knowing that; but then again, you are the trivia master!marahttps://www.blogger.com/profile/03395518457323322087noreply@blogger.comtag:blogger.com,1999:blog-37206410.post-67586078672136418502009-11-20T11:56:47.874-05:002009-11-20T11:56:47.874-05:00I've had the pleasure of eating membrillo as w...I've had the pleasure of eating membrillo as well. Delicious stuff! And did you know that marmalade comes from the word for quince and was originally made from quince instead of citrus fruits? (Still is in many Mediterranean countries.RTD Watchhttps://www.blogger.com/profile/14238478742479406402noreply@blogger.comtag:blogger.com,1999:blog-37206410.post-43689133274908469902009-11-20T11:02:12.434-05:002009-11-20T11:02:12.434-05:00Mara,
thanks so much for the recipe and illustrat...Mara, <br />thanks so much for the recipe and illustrations. A house up the street has quinces in the frontyard from which i've made jam, but membrillo sounds even more wonderful. I would think it would keep indefinitely in the fridge, as jam does, don't you?Candacehttps://www.blogger.com/profile/02959259200780529626noreply@blogger.com