I have no idea what cultivar it is either as we took it over from the previous owner, but I will definitely try it with tea as it sounds like an interesting way to use it. Others than that I have no idea what to do with it as we don't really eat jam, so we might bring it to distillery and share the liquor with our family and friends 😊
Thank you for stopping by! 😊
To me, tea with quince is the top10 tea thing (along with tea + black currant leaves, tea + mint, tea + cardamom, and classical tea + lemon, etc). You also can make a cold drink, like, soak quince in warm water for some hours, add a little bit of sugar (or just enjoy the natural level of it), put it in the fridge... a healthy form of classical (for Georgia and the Southern Caucasus) quince compote - without boiling and less/no sugar.
Just sharing my love to quince 🙂
Thank you for the tips! In my country we are not so familiar with quince, so I truly struggle with it, but we'll surely try the tea, and might make a couple of compote jars too.
Have a lovely weekend!