Splendour apples will be available on the Fruit Stall as from tomorrow They are a lovely eating and dessert apple.

Golden Delicious apples are now finished – Red Delicious will be available until the end of next week.

Still have a plentiful supply of Braeburn apples.

Granny Smith apples will be available from next Thursday. They are a heritage variety and are also they are a popular cooking apple and eating apple. Both Granny Smith and Braeburn are long keepers

Quinces are still available too – I have had a few customers ask for Sandra’s (Mum) Quince jelly recipe so here it is below.

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Sandra’s Quince Jelly Recipe

2-5kg Quinces

Wash and cut quinces into chunks…do not peel or core.

Place the chunks in a preserving pan or large pot and add water to just cover the fruit…if you add too much water, scoop it out.

Bring to the boil and simmer until it is a thick, soft pulp…. this should take about an hour.

Stir with a wooden spoon often.

Don’t worry if it takes longer….patience is required.

Once cooked, strain through a jelly bag.

Do not be impatient and squeeze the jelly bag as this will cause the jelly to become cloudy.

A clear jelly looks gorgeous in the jars.

Bring the measured juice to the boil and add sugar gradually…..for every 1 cup juice, add 1 cup sugar.

Stir continually over a moderate heat until sugar is dissolved.

Then bring to a rolling boil until setting point is reached.

To test put a little jelly on a cold saucer…leave to cool slightly.

If set it will wrinkle when touched and if you run your finger through it, the gap will remain open.

Pour jelly into clean sterilised jars* and seal.

*To sterilise, place clean jars into the oven at 120C for 30 minutes.

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Sending out all varieties of apples and also quinces – in 10kg and 15kg boxes. Happy to do mixed boxes of fruit – if you would like a box contact me on 027 288 6090 to place an order.

Remember we are open 7am-9pm everyday and we only sell what we grow.