@shrinkrap This Goan guava “cheese” was a favorite of my dad’s:
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Yum! There are usually plenty of guavas around, and I’ve only bought them recently.
One place I regularly find quince is at east Asian grocery stores. I’m encouraging you. 
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My daughter found fresh passion fruit at H Mart.
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We have them available in Canada right now. Available at Remark in LdnOnt, and at Farm Boy across Ontario. I have also seen some Italian and Turkish stores in Toronto advertising them on Instagram this week.
They cost $4 to $5 each, which I find to be pretty expensive for a single quince! I don’t know where they are being imported from.
The Tree that I harvest is ripe in mid-October most years.
I wouldn’t bother with expensive, out of season Fruits.
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I traded a few bags of my potatoes for a few bags of a friend’s homegrown quince in Oct 2019. I had fun cooking with quince that fall.
We went separate ways due to very different beliefs with regards to some stuff in the spring of 2020. I haven’t found another local quince buddy yet.
Working on what some call cowboy candy, but with orange Manzano peppers. I liked these ideas.
Macerating/procrastinating
The syrup is the perfect sweet heat!
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I buy this:
I’m too scared to can my own peppers. I might try to make a quick pickle refrigerated version some time.
That one seems highly recommended!
I didn’t “can” them. I only had four peppers. These are supposed to be 12,000-30,000 scoville units.
It was a great addition to “consternation chicken”!
. That’s not right, but something like that.
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Coronation chicken? Although, sometimes consternation chicken would be an apt meal…
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I’ve not tried the cowboy candy but these are very good and very easy to make.
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I fridge-pickle peppers all the time - both sweet and hot. I use a brine both acidic enough and salty enough to fridge-pickle cukes, and the peppers hold up in the fridge for well over a year. No canning necessary.
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good to know!! thanks!
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I got excited and bought not great (but good, except for the apricots which are pretty tasteless) fruit.
Macerating berries for…? Roasting apricots with a bit of brown sugar, butter and cardamom for… Something jammy I hope.
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I haven’t had apricots with flavor for a very long time. Would really like to find some. Has the flavor been hybridized out of them?
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I guess in a way. Until about a year ago I had a Blenheim apricot tree and picked ripe (or at least just ahead of the birds) the fruit was very good. I think the fruit might be bred for easier shipping and not for picking ripe.
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Reduced sugar jams are tricky but worth it. Do you adjust pectin when you go lower on sugar?
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Thanks! Our raspberry bushes are getting more prolific all the time, as well as our blueberry bush. We also have indigenous huckleberry bushes all over our yard, which makes great jellies and syrups. The huckleberries are not the low to the ground mountain types, which are bigger. Our berries are pretty small and can be painstaking to pick. Yes, I’m getting excited again for summer!
Have you ever tried making any jams, jellies, or syrups? It’s a fun and gratifying hobby, and I love to give friends and family the fruits of my labor!
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Hopefully 2019 wasn’t your last!
I see you also reported more recently, including as @Lambchop53 . I love this thread and am so happy you started it!
