Getting Scrappy over Quince

The revised fig book is now on Kickstarter
The special hardcover edition of Grow Figs Where You Think You Can’t and registration for the October 15 and 22 Fig Camp are available now. A lower-priced softcover will follow this fall.
See the book and Fig Camp options.
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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.