Quince Honey
This second use for the pulp left over from jelly making can be adapted to other fruits. Just make a second liquid from the pulp, strain, simmer in a crockpot until the liquid is thickened and then boil with sugar.




Make a batch of quince jam and save the pulp.






Put the pulp into a slow cooker

Cover with water and simmer 6-12 hours or overnight.

Drain overnight



Pour this pulp with liquid into a jelly bag or 4 layers of cheesecloth/muslin and allow to drain 6-12 hours or overnight.










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Measure the liquid and add 3 times the quantity of sugar (by the liquid measuring jar) as the liquid.




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Put into a non-metallic saucepan, bring to a boil and boil until thickened, stirring constantly.

Let cool



 




The Solar Food Dryer by Eben Fodor
Preserving Food without Freezing or Canning by the gardeners and farmers of Centre Terre Vivante
Root Cellaring: Natural Cold Storage of Fruits & Vegetables by Nancy Bubel


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Heat Diffuser
Pectin


12 Jelly Jars

   

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