Tag: preserving | Orchard Notes

W. M. on Preserving Quinces

If you’ve got a glut of quinces and have run out of recipes, this C17th method for keeping them “all the yeare” might just be useful.

Here’s a nice little twist on a standard apple jelly recipe that should add a bit of a tang to your toast.

This C17th recipe is for two types of marmelade – white or ordinary – depending on when you add the sugar to the fruit.

Here are two methods for preserving the bounty of your damson harvest, from Frederick Nutt’s C18th volume of confectionary cookery.

If you’ve tried growing melons but they’ve not quite ripened, here’s a recipe for preserving the green fruit with a fiery, spicy stuffing.

Here’s a quick seventeenth century guide to preserving green or under-ripe fruit: gooseberries, plums, pippins, peaches and grapes.

Making medlar cheese and medlar jelly are great ways to get the best out of this unusual and tasty Autumn fruit. Here’s how.

This eighteenth century recipe for preserving green apples is a bit of a challenge to interpret, never mind attempt.