{"id":21294,"date":"2025-10-13T14:36:19","date_gmt":"2025-10-13T13:36:19","guid":{"rendered":"https:\/\/www.toomik.net\/helen\/blog\/?p=21294"},"modified":"2025-10-21T22:38:14","modified_gmt":"2025-10-21T21:38:14","slug":"daily_3877_-_flowering_quince_failure","status":"publish","type":"post","link":"https:\/\/www.toomik.net\/helen\/blog\/2025\/10\/13\/daily_3877_-_flowering_quince_failure\/","title":{"rendered":"Daily: 3877 &#8211; flowering quince failure"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/helen\/blog\/images\/daily_4\/3877_quince_1.jpg\" class=\"x6y45\" \/><\/p>\n<p>The flowering quince harvest was good this year. Lots of large, even fruit.<\/p>\n<p><img decoding=\"async\" src=\"\/helen\/blog\/images\/daily_4\/3877_quince_2.jpg\" class=\"x6y45\" \/><\/p>\n<p>I was going to make candied quince. Eric has been doing this in the past but now it&#8217;s up to me. I clearly don&#8217;t have his <i>Fingerspitzengef\u00fchl<\/i> for preserving &#8211; it was a failure. The first step in the recipe is to cook the fruit for &#8220;a short while&#8221; to soften it. I felt like I had barely gotten the water all the way to boiling and the fruit had already turned into mush. Next time I will try just pouring boiling syrup on the fruit straight away, no cooking them.<\/p>\n<p><img decoding=\"async\" src=\"\/helen\/blog\/images\/daily_4\/3877_quince_3.jpg\" class=\"x6y45\" \/><\/p>\n<p>There was no rescuing that &#8211; it was too mushy to even strain &#8211; but I also didn&#8217;t want to throw it all away, neither the fruit nor the work. So I added more sugar, cooked it all a few more minutes, and pureed it all. Now I have some kind of quince sauce &#8211; runny, because of all the water, and not as sweet as jam. Might go well with yoghurt or oatmeal, I guess?<\/p>\n<p><img decoding=\"async\" src=\"\/helen\/blog\/images\/daily_4\/3877_jar.jpg\" class=\"x6y45\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The flowering quince harvest was good this year. Lots of large, even fruit. I was going to make candied quince. Eric has been doing this in the past but now it&#8217;s up to me. I clearly don&#8217;t have his Fingerspitzengef\u00fchl for preserving &#8211; it was a failure. The first step in the recipe is to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,745,768],"tags":[],"class_list":["post-21294","post","type-post","status-publish","format-standard","hentry","category-dailies","category-food_and_cooking","category-photography-2"],"_links":{"self":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/21294","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/comments?post=21294"}],"version-history":[{"count":7,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/21294\/revisions"}],"predecessor-version":[{"id":21313,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/21294\/revisions\/21313"}],"wp:attachment":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/media?parent=21294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/categories?post=21294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/tags?post=21294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}