tag:blogger.com,1999:blog-8999463332198347326.post318277137234767974..comments2024-03-29T06:16:44.827-04:00Comments on Alchemy of Clay: Spring that's about to goBarbara Rogershttp://www.blogger.com/profile/08351113054045427775noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8999463332198347326.post-43321551218522931512017-03-11T16:00:31.663-05:002017-03-11T16:00:31.663-05:00I would only use these for Quince or Quince and Ap...I would only use these for Quince or Quince and Apple jelly, then fruit cheese with the sieved pulp. For real fragrance I'd choose the European Quince, or Marmelo..the origin of the word Marmalade...now those stewed for a while (being much harder than apples) then eaten as you wish..bliss!!gzhttps://www.blogger.com/profile/08034777779347889773noreply@blogger.comtag:blogger.com,1999:blog-8999463332198347326.post-85191800167795569692017-03-11T11:13:15.126-05:002017-03-11T11:13:15.126-05:00My maternal Granny made quince jelly every year an...My maternal Granny made quince jelly every year and it was an all-day job. I thought it was very special and made me think of something exotic and tropical. And so lovely and clear in those little crystal jelly jars. Haven't had any in years but I might see if I can find some.NCmountainwomanhttps://www.blogger.com/profile/00615765649828716560noreply@blogger.com