Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Betsy is lucky enough to have a neighbor w/ quince trees! She walks us through the process of making jelly and then using the quince pulp to create membrillo, which is a firm paste traditionally eaten in Spain with Manchego, at breakfast or dessert.
