Looks delicious! I’ve made pickled Asian pears - it’s good stuff.
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Seville orange marmalade. 27 jars. The hardest slog in preserve making for me, ever, thanks to this being the second week of the flu/COVID/whatevertheheckthisis. Seville season is short and I didn’t get any last year, so as soon as the big J found some in the store, they were bought home and processed. No sense of smell on me and no sense of taste; I just hope I’ve made this often enough that it turned out well. The thing I’m really sad about is that I couldn’t appreciate the wonderful scent of the oranges as they cooked. ‘Nuff complaining. Here’s the stuff, lids and jars still not wiped off and all:
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Looks lovely. Get well soon.
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Very impressive output there! Hope that you feel better soon and can enjoy the fruits of your labour.
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@Stef_bakes @rstuart Thank you! Here’s hoping this virus stays far, far away from you.
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Yes, I had covid 2 years ago and I never want to be so sick again.
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Working with a quince today. Yes; one quince, bought green weeks ago, and now I’m wondering “why now?”
I should have looked here first! Can anyone share a jelly or syrup recipe? @BierMonk ? Here’s one.
@Sunshine842 , now that you mention it, it reminds me of “ pineapple guava”!
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Here is the recipe I use for Quince Jelly, it is in German. https://share.google/eEJ0c7ExJ3RGK7l5Q
Quince needs to be ripe and in my experience the “Pineapple” variety.
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I am making jam, messing it up at every opportunity ( for example didn’t cook it long enough before putting it in the food mill, realizing very late there were seeds, spilling a lot of syrup trying to remedy this, and still not turning red). Still, house smells great and found this in the process.
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I have three quinces I’ve been hoarding for a while. You’re inspiring me.
I better not share any updates! I’m thinking it helps to start with ripe fruit! I bought mine green, and it got yellow and softer, but probably not ripe. I think quince in January have some use I haven’t stumbled on.
ETA Quince are apparently in season in early winter in Northern California. I’m sure my lack of success was due to me trying to*wing it” with a fruit I’ve never cooked with before.
Hubris! I think that would be a good word here! 
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Didn’t get red because it was a guava, not a quince. 
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That would do it!
I thought it was odd that you would be finding quince this time of year.
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Bwahahahaaaa. That’s funny.
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I love this. Coulda been me @shrinkrap
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I think I must have gotten my paste fantasies mixed up!
Still quite embarrassed, but it’s the only sense I can make of this escapade.
Quince Paste or Membrillo
Guava paste or Goiabad
That’s my story and I’m sticking to it! 
If I do find quince , I’m going to want this reference.
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Have you ever been to Berkeley Bowl and Monterey Market (Berkeley /Albany area)? I know it’s not close to you but if you ever get to Berkeley or SF, try to stop by, they have everything. There’s really nothing in SF or Peninsula that even comes close. If anyone has quince, they would.
Thank you! I’ll keep that in mind. My daughter lives near a Berkeley Bowl.
What I’m thinking is…”don’t encourage me…” 
Great! Try to hit Monterey Market too, which is a smaller market loaded with great produce, no butcher.
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