sjk3 at cornell.edu
Tue Oct 10 09:24:28 PDT 2006
>Crock pots *totally rock* for this sort of thing. I made the "black" part
>of a black and white quince paste (from Fettiplace) quite successfully,
>several years ago. Haven't had the chance to repeat it since then, though,
>because I haven't had another chance at quinces....
Do you just put the paste and sugar in and cook with the lid off? How
long? (I'm wondering if I could leave it safely overnight, as I'm seldom
home for really long periods of time most days).
More information about the Sca-cooks