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.W
Food Garden Life Show: Helping You Harvest More from Your Edible Garden, Vegetable Garden, and Edible Landscaping · Emma Biggs, Steven Biggs
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Show Notes
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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