HI WELCOME TO A NEW DAY TO ALL
TUESDAY SEPTEMBER THE 11 TH CAMPFIRE CHIT CHAT
Enjoy your day Barry..Byee!
im off to the wilds of the yard to see what lurkes catch ya latter - if not have great day
Sun shining here too!
GOOD MORNING JADES MOMMY SUN SHINING LOVELY DAY OUR SUMMER HAS COME IN SEPTEMBER
Good Morning Barry!
COFFEE TIME - UP TO +24 ON ISLAND AND +30 INLAND - ONE RABBIT ON THE TREE SLAB BIRD FEEDER EATING CORN - WONDER WHAT MOTHER NATURE WILL BIRNG AROUND TODAY?/
Thanks for the recipe Ingwe, the tip about the time it needs to cool slowly for the colour is sure a good one.
I like the taste of quince and will see not much go to waste.
Hi and bye Bomites, from a sunny and little chily K-town, just 53F today, on the run once again, lol, have a great day all and happy camming!
back, just in time for a walk at the wh
Ceri, I found thisQuince Preserve RecipePare and quarter the fruit, and take out all the cores and the hard place around them. Boil the fruit in clear water until tender; then spread it on towels to dry. For one pound of fruit allow half a pound of sugar, and one pint of water for three pounds of sugar. When the syrup is boiling hot, put in the fruit, and let it cook very slowly; or, set it back on the stove so that it hardly cooks at all, and keep it on for an hour or more, if you can without its cooking to pieces-- as the longer it cooks, the brighter red color it will be. Put it in jars, and strain the syrup over it, as with other fruits.