This year I opened the last jar of quince jelly prepared by my grandmother: it sat on the shelve for 10 years, and surprisingly it was still delicious, but it was the last one. What to do?
Last weekend, my brother in-law gave me fresh quinces, and I borrowed the more than 50 years old steam juicer ("Tekla").
Yesterday I made quince jelly, a first!
Today I will try to make some kind of quince cheese from the (already prepared) soft parts of the pulp.
