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.
Cassel’s Household Guide, on Making ‘Orange Apple Jelly (Excellent)’
Here’s a nice little twist on a standard apple jelly recipe that should add a bit of a tang to your toast.
Sir Hugh Plat, on Making ‘Marmelade of Quinces or Damsons’
This C17th recipe is for two types of marmelade – white or ordinary – depending on when you add the sugar to the fruit.
Frederick Nutt, on Preserving ‘Damsons, Wet’ and ‘Damsons, Dried’
Here are two methods for preserving the bounty of your damson harvest, from Frederick Nutt’s C18th volume of confectionary cookery.
Ann Peckham, on Making ‘Pickled Mellons’
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.
Robert May, on Preserving Green Fruits
Here’s a quick seventeenth century guide to preserving green or under-ripe fruit: gooseberries, plums, pippins, peaches and grapes.
How To: Make Medlar Cheese and Medlar Jelly
Making medlar cheese and medlar jelly are great ways to get the best out of this unusual and tasty Autumn fruit. Here’s how.
Mrs Eales(?) on ‘Pickling Codlins Like Mangoe’
This eighteenth century recipe for preserving green apples is a bit of a challenge to interpret, never mind attempt.