This year the season of mists and mellow fruitfulness is fulfilling its promise in abundance. Many mornings have seen the mistiness that leaves tree tops severed from their trunks. Back in early September I blogged about windfalls from a crab apple tree that has a yellow fruit and today I was able to take photographs of the branches laden with red fruit on an old favourite near our home. Back in April I took shots of the blossom which was really exceptional so it is not surprising that the tree has such a wonderful crop. People often say lots of fruit and berries means a harsh winter ahead but it is far more likely to result from conditions the previous spring than be a foreteller of doom.

Back in the garden we only have room for a couple of cordon apples but the fruit, although not great in number, has been far larger and with a superb flavour. A nearby garden has a quince tree, a fruit we have never tried. In years of abundance such as this a basket of quinces is always displayed for passers-by to help themselves and we have never done so but this year we have selected just a few fruits and, thanks to studying old recipe books and a number of articles in magazines, we are about to venture on some quince jelly. Not quite sure when we'll get the chance but will keep you posted. For those also in the dark about this once popular fruit a quince looks vaguely pear shaped but is harder like an apple and is not really eaten raw although some folk-lore suggests Greek brides did so to sweeten their breath. The simplest recipe I have found suggests simply cutting the fruit into small pieces and simmering to soften. Then straining and adding sugar, boiling again until a set is achieved. Other recipes include the rind and juice of a lemon. Anyone had any experience with making quince jelly?