A case of quince syrup (that was supposed to be jelly) gets a makeover... now it's quince-orange marmalade with star anise. A lovely solution for a project that had been sitting unfinished for a long time now!
At the tail end of quince season, this butter is a great way to use quince too ripe for jam. Use a food processor if mashing fruit through a food mill isn't an option -- and throw in extra rosemary for a headier, more savory flavor.
They don't call it paradise for nothing! Quinces, crabapples and lingonberries combine forces to make the prettiest, most delicious jelly you've had. This is your grandma's jelly. She knew what was good.
With a flavor that holds nostalgic reminders, one lady falls head over heels in love with a new fall fruit. This simple creation is reminiscent of the texture of membrillo but has the versatility of jam.