Round two with the quinces: I sorted through them again and cooked over a kilo of purée from the bruised quinces to make quince jam. Unfortunately, I ran out of jam sugar. With the remaining pulp from the juice, I’ve now made quince bread using 2:1 jam sugar. That’s now drying in the oven. I’m curious to see if it’ll come out of the greased pan. An overflowing bucket has been reduced to a full bucket. I’d like to make another cake and some quince mustard. Let’s see what else I can come up with. Otherwise, there’ll be more juice....