A batch of quince jelly I'm proud of.
Jellying this year has been very stressful.
I think I have been preoccupied and not in the jelly-zone.
5 jars from 3+kg of knobbly quinces (plus all the 'failures').
But those 5 jars are the colour of garnets. Dark and lush.
(This picture is not the final batch, it's the penultimate jelly.)
I have been trying to decide the perfect way to consume it.
I've toyed with the idea of scones and mascapone or clotted cream.
The taste reminded me of rose petal jelly and that made me think of the Damascus Rose from Bahla's in Brunswick. It consists of circles of filo pastry, buttery and syrupy, layered with Ashtar cream and jelly.
This might be the Perfect Way of the Quince.