Your video is great. You gave all the answers I’d been searching for all over the place, and I appreciated the time saving tricks. Best instructions I’ve found online, and I enjoyed seeing a real cook at work. A great many thanks. 😊
Thanks Cindy. I've been searching for recipes but should have known that you would have the answer. I don't have a fancy pressure cooker like yours, but I'll try it in the old-fashioned PC - hopefully tomorrow. 😃
About to start some membrillo. This video was a quick help to remind me what to do. I have an over abundance this year, so I made some Quince wine. It's still fermenting, but smells so good. I like to add rose petals, vanilla bean and cardamom to really boost the floral goodness of this beautiful fruit.
thanks so much for sharing this! I really love your method. I dont have a pressure cooker but I found the slow cooker on highest setting does a good job and best thing is it doesnt splash! I dont know what varity my quince tree is.
Hi from New Zealand! I got given a box of quince and found your video. My daughters and I had a giggle as we realised we have the same pressure cooker, coffee machine, kitchen aid, microwave and Kmart tea towels as you do 🤣. Very excited to try your recipe!! Thank you!
Have just seen your video, thank you so much for sharing! May I ask please what you use the quince paste for? I have not grown up with it, nor with relishes, or chutneys, so I feel a bit lost with these things. Also, is it easy to get them out of the jars when they are really thick ?
Hi Juanita, This quince paste works perfectly on a cheeseboard. Pair it with a creamy brie or if you like blue cheese, these two work perfectly together. It's a great question! Because Quinces are so tart, when you cook it with the sugar and make quince paste it's the perfect combination of sweet and sour, so with something salty is the perfect trinity for our taste buds. Well that's how I look at it anyway. Also great to liven a slow cooked lamb tagine type dish or to glaze pork chops at the end of grilling. It sets so thick that it mostly comes out in one or two attempts. :)
I've never seen such large quince 1. I was cooking with the seeds and skins in there and I kind of felt guilty cuz nobody else was but I found you thank
This hasn't happened to me in this dish, but I am always discovering "happy accidents" in the kitchen. Perhaps you've just invented Quince Jam or a wonderful new way to enjoy it. I don't know what variety of quince you used, but I did hear a long time ago, that some Quince varieties set better than others. I've only ever had my hands on Smyrna and Champion varieties but perhaps if yours was a different one, it might have behaved differently. xx Cindy
They taste sweet and sour and intensely floral, all at once. They're very very sour and that's why this works, because it can handle the sugar amount and it balances it well.
Ah that's a shame. My brand in Australia has a nonstick pot. It's Phillips brand. Add a little more (around 2 cups) of water to the Quinces when you first pressure cook them. Then when it's soft and puree you could shift it to a non stick pot on the stove top and finish it there, which should take 1/2 hour to 3/4 of an hour. The main reason the pressure cooker does this so quickly is the pressure cooking part of the fruit at the start.
@@thepostandrail5291 I figured it out, I forgot to add the rubber ring to my lid? It still worked, but I had to add some more liquid to boil for another hour or two
Your video is great. You gave all the answers I’d been searching for all over the place, and I appreciated the time saving tricks. Best instructions I’ve found online, and I enjoyed seeing a real cook at work. A great many thanks. 😊
Well that just made my day! Thank you for the loveliest compliment. xx
Thanks Cindy. I've been searching for recipes but should have known that you would have the answer. I don't have a fancy pressure cooker like yours, but I'll try it in the old-fashioned PC - hopefully tomorrow. 😃
About to start some membrillo. This video was a quick help to remind me what to do.
I have an over abundance this year, so I made some Quince wine. It's still fermenting, but smells so good.
I like to add rose petals, vanilla bean and cardamom to really boost the floral goodness of this beautiful fruit.
thanks so much for sharing this! I really love your method. I dont have a pressure cooker but I found the slow cooker on highest setting does a good job and best thing is it doesnt splash! I dont know what varity my quince tree is.
Thank you. Slow cookers are great!
Great advice on the self sterilising of the jars and lids ..thanks for your time
Very practical thank you for the lesson
Love your work! I felt like I was in the kitchen either you. What fun.
Thank you. xx That's so encouraging.
Hi from New Zealand!
I got given a box of quince and found your video. My daughters and I had a giggle as we realised we have the same pressure cooker, coffee machine, kitchen aid, microwave and Kmart tea towels as you do 🤣. Very excited to try your recipe!! Thank you!
That is so cool. We obviously all have fantastic taste! bahahaha!
❤ Thankyou your instructions were so easy to listen too I'm going to make it today x
Fantastic..your knowledge knows no bounds.
Thank you Janet. xx
Have just seen your video, thank you so much for sharing! May I ask please what you use the quince paste for? I have not grown up with it, nor with relishes, or chutneys, so I feel a bit lost with these things. Also, is it easy to get them out of the jars when they are really thick ?
Hi Juanita, This quince paste works perfectly on a cheeseboard. Pair it with a creamy brie or if you like blue cheese, these two work perfectly together. It's a great question! Because Quinces are so tart, when you cook it with the sugar and make quince paste it's the perfect combination of sweet and sour, so with something salty is the perfect trinity for our taste buds. Well that's how I look at it anyway. Also great to liven a slow cooked lamb tagine type dish or to glaze pork chops at the end of grilling. It sets so thick that it mostly comes out in one or two attempts. :)
Yummm. I think I might be buying another kitchen appliance 😀
Yes, we all need another one! lol
I've never seen such large quince 1. I was cooking with the seeds and skins in there and I kind of felt guilty cuz nobody else was but I found you thank
Thank you. xx
not sure what to do, mine has not set in the fridge 😢
This hasn't happened to me in this dish, but I am always discovering "happy accidents" in the kitchen. Perhaps you've just invented Quince Jam or a wonderful new way to enjoy it. I don't know what variety of quince you used, but I did hear a long time ago, that some Quince varieties set better than others. I've only ever had my hands on Smyrna and Champion varieties but perhaps if yours was a different one, it might have behaved differently. xx Cindy
What do they taste like?
They taste sweet and sour and intensely floral, all at once. They're very very sour and that's why this works, because it can handle the sugar amount and it balances it well.
I did this, but both Times my Instapot showed burn?
Ah that's a shame. My brand in Australia has a nonstick pot. It's Phillips brand. Add a little more (around 2 cups) of water to the Quinces when you first pressure cook them. Then when it's soft and puree you could shift it to a non stick pot on the stove top and finish it there, which should take 1/2 hour to 3/4 of an hour. The main reason the pressure cooker does this so quickly is the pressure cooking part of the fruit at the start.
@@thepostandrail5291 I figured it out, I forgot to add the rubber ring to my lid? It still worked, but I had to add some more liquid to boil for another hour or two