The Market Report

Laura Avery chats with Robin Smith of Mud Creek Ranch, who has brought in her limited supply of quince. This apple-like fruit is suspected to be the original fruit in the Garden of Eden. It's hard and when ripe doesn't soften but turns yellow. Robin likes to scrub off the fuzz from the skin, core it, drizzle syrup on it and then place it whole in a 350 degree oven for about an hour. It makes a delicious dessert. Quince are very high in pectin, the thickening ingredient needed for jams and jellies. Mud Creek will have the fruit for only one more week.

The Little Door restaurant and The Little Next Door loves to make quince paste and quince jelly this time of year. You can make both the jelly and the paste in the same process.

Quince Jelly and Quince Paste

To make Quince Jelly

Place the drained liquid in a heavy pot. Add equal part of sugar and cooking liquid. Add lemon juice. Boil rapidly to a temperature of 220ºF. Infuse the geranium for a minute then remove. Place in Mason jar and sterilize.

To make Quince Paste

Music break: Tokyo Dancer by Shawn Lee's Ping Pong Orchestra