ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

quince jam

Misc.
Go to the search and you will find some recipes. The one for cranberry quince sounds wonderful. I don't know if there is any other kind of quince tree that is purely ornamental or not. Perhaps someone else can help. I remember my mother in law making some lovely looking jelly from quince.
MsgID: 202931
Shared by: Linda Lou,WA
In reply to: ISO: Flowering quince fruits
Board: Canning and Preserving at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Flowering quince fruits
  Patsy, La
2 quince jam
  Linda Lou,WA
3 Recipe(tried): quince
  Laura Canada
4 Quince Jelly
  Patsy,La
ADVERTISEMENT
Random Recipes
  • Lemony Beef Stew (crock pot)
  • LEMONY BEEF STEW 3 lb beef stew meat salt and pepper flour vegetable oil 3 medium potatoes, peeled, cubed 2 cups peeled and sliced carrots 2 cups sliced celery (sliced diagonally) 1 (8 oz) can tomato sauce 1 tsp fresh...
  • Festive Vegetable Fajita Wraps (using soybeans)
  • FESTIVE VEGETABLE FAJITA WRAPS FOR THE FILLING: 1 1/2 cups cooked dried soybeans* 1/2 cup chopped red onion 1/2 cup chopped green bell pepper 1/2 cup chopped red, yellow, or orange bell pepper...
  • Cajun Catfish Sandwiches with Seasoned Mayonnaise
  • CAJUN CATFISH SANDWICHES "Most supermarkets now sell meaty catfish filets. Often, they are flavorfully marinated and ready to toss in the pan. Beneath the seasoning, they do taste far sweeter than those caught in stre...
  • Easiest Vegetable Soup (Mark Bittman)
  • EASIEST VEGETABLE SOUP "Make this with just about any vegetable you want - really. I like a combination of longer-cooking firm vegetables and quicker-cooking soft ones, but suit yourself. For that matter, you don't eve...
  • German Dark Rye Bread (Illinois State Fair)
  • GERMAN DARK RYE BREAD 3 cups flour, sifted 2 packages active dry yeast 1/4 cup unsweetened cocoa powder (preferably dutch process) 1 tablespoon caraway seed 2 cups water 1/3 cup molasses 2 tablespoons butter or margar...
ADVERTISEMENT
  • Swedish Cream Fudge (Woman's Day magazine, 1976)
  • SWEDISH CREAM FUDGE 1 1/2 cups sugar 2 tablespoons butter or margarine 1 cup heavy (whipping) cream 3 tablespoons unsweetened cocoa powder 1/4 teaspoon salt 1 teaspoon vanilla About 1/3 cup toasted blanched whole...
  • Creole Sauce and Seasoning Mix (Paul Prudhomme)
  • CREOLE SAUCE "This sauce is terrific served with chicken, rabbit, shrimp, oysters or egg dishes, such as omelets, or served over Jambalaya." Curtis: "You should be a reasonable capsicum lover to follow the cayenne an...
  • Chicken Cacciatore (crock pot)
  • I just got my crock pot, so I've not tried this recipe yet, but I will soon. CHICKEN CACCIATORE 1 1/2 pounds bones, skinless chicken (breast or thighs) 1 (1 lb. 10 oz.) jar pasta sauce 1 small green bell pepper, slic...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • quince jam
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!