Looking good, nytrapper23. My apples in NW Wisconsin are loaded as well. A little too cold here for peaches, but my mouth is watering. Looks like I'll have a great plum crop as well. Strawberries are doing really well this year. Neighbor has blue berries - will have to check and see how they are coming. Looks like a great fruit year.
Soldim, wouldn't happen to have that jelly recipe would you?
Of course I have.... translating it from French though... so if anything is unclear let me know (neither English nor French being my first or second language I might mess up).
For ~8 1/2 pints:
4 pounds of quinces 1 pint of water 1 lemon sugar (quantity depends)
* Wash the quinces and cut them in eights (don't peel or pit) * Add the water and lemon juice * Gently boil for about 1 hour until the quinces start getting soft * Transfer the liquid and quinces to a fine sieve or colander with a cheesecloth * Drain overnight, collecting the liquid (for clear jelly don't press -- I tend to collect two batches one clear and one pressed, no reason to let perfectly good quince juice go to wast because it's cloudy!) * Add one cup of sugar per pint of quince juice * Bring to a boil while dissolving the sugar, boil for about 15 minutes after the sugar has been dissolved * Pour into clean jars, close and turn
Quinces contain a lot of pectin, so it makes a really nice jelly. There recipe for making syrup is exactly the same, you only add 1/2 cup of sugar per pint of quince juice -- this syrup is great with homemade ice-cream!!