Getting Scrappy over Quince
Toronto master preserver and pastry chef Camilla Wynne joins us to talk about preserves—and about her Quince Scrap Jelly.Wynne hates to waste a scrap of quince because it’s full of flavour and pectin—and it’s hard to find locally grown quince in Toronto.Wynne, the author of Preservation Society Home Preserves: 100 Modern Recipes, writes about preserving and teaches preserving classes.
Toronto master preserver and pastry chef Camilla Wynne joins us to talk about preserves—and about her Quince Scrap Jelly.
Wynne hates to waste a scrap of quince because it’s full of flavour and pectin—and it’s hard to find locally grown quince in Toronto.
Wynne, the author of Preservation Society Home Preserves: 100 Modern Recipes, writes about preserving and teaches preserving classes.
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There’s a whole world inside figs. I explore it in my Fig Culture podcast—varieties, recipes, collectors, and the stories behind them.
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There’s a whole world inside figs. I explore it in my Fig Culture podcast—varieties, recipes, collectors, and the stories behind them.
Join 6,000+ gardeners in The Food Garden Gang and get practical weekly tips to grow more food at home—free. It’s the best way to get started. [Join the newsletter]
