Quince glut

[Weedsnseeds1]

Hundreds of them! I need to pick them this weekend, but it's likely to be wet, so they won't store well.
Will make jam / jelly, membrillo, a few pies for the freezer, maybe a tagine ...
Chutney?
Any ideas what to do with the rest?

[CherryPavlova]

It might go well with pork.....thinks will try and roast on Sunday.

[Weedsnseeds1]

They go very well with lamb, but think they would be fantastic with pork, or even chicken, too.
I mix a dab of quince jelly into gravy sometimes.

[TooMinty]

Oh I think they must be Japonicas then, thanks. There were loads of red flowers and the fruit is much smaller than yours. Will post a picture later if I get time. And will google liqueur making recipes!

[frenchfancy]

I am so jealous. We have one quince on our tree (it is a Young tree) and our neighbours tree which normally supplies us, is not doing well this year. I love quince Jelly and have it on toast every morning. Quince and lemon marmelade is also lovely.

[DisrespectfulAdultFemale]

And also, we're inundated with apples.

I would give someone else's right arm to be inundated with apples.

[Weedsnseeds1]

They don't take long to get going French fancy mine's only 7!
I do live in an area that has good growing conditions for fruit trees though.

[mazylou]

They go brilliantly with pork, absolutely recommended.

[quince2figs]

Same here - around 100 quinces. I was hoping I could deal with them gradually, but the bad weather last weekend blew most off, so forced to bring in before Labrador could try and scoff them!
They are currently giving a gorgeous perfume to the freezer room, but will be on the turn soon as damp, I reckon.
Planning quince jelly, membrillo, crumble, syrup, brandy. Considering BBC Good Food recipe for lamb shank and quince tagging, and Nigella quincemeat and red roast quinces.
I sold a few to the local farm shop, but they were a bit mystified, and haven’t contacted me for any more supplies...!

[quince2figs]

Tagging? Tagine. I may have been a little over ambitious today ... but have processed about 70 fruit:
Delicious Skye Gyngell suggestion of:
wash and quarter, cook in oven with a fair amount of sugar and a little water, lemon zest. I put in a vanilla pod too. 2-3 hrs on 150c and you ended up with ruby delicious fruit and syrup. Bit fiddly to core, so I think would do this before cooking next time. The peel comes off v easily when warm though.
Have cooked plain fruit and will be jelly-ing and membrillo-zing tomorrrow!

[Mondrian]

Quince stew turns out rather nice, think there are various Turkish & Persian recipes as well as Jamie Oliver's version.

[Flashingbeacon]

I read the title as quince guilt and was wondering what you’d done to your fruit. Quince jam is the best thing ever.

[AwdBovril]

I have a quince, but it's quite small as it's in a pot as we only have a yard. It produced about 4 tiny fruits this year. They are at least ripe though - it's the first year they haven't all fallen off the bush by midsummer. I plan to make quince & apple fruit leather. There are a few apple trees that grow wild near us - some crab apples in the woods near a river, & a couple that look like royal gala next to a path, probably grown from someone's discarded core. Hundreds of fruits, I think they must be edible as all the lower branches are stripped bare!