Jembella Farm: Quince Jelly

Thursday, 20 April 2017

Quince Jelly

A bit of a cheat today, as I promised this recipe to some of my readers, but as we're packing up to go away for a short break, time is limited.
And then after doing a search of my previous posts I found this recipe for Quince Jelly
I'd forgotten about this older post... Honestly, it's wonderful getting older, but I can just about hide my own Easter Eggs now, such is my memory.!!

Also, while I'm here, a request for Vicki M to please make contact with me again by email.
Vicki, I'm having problems working out my gmail account, can't find your address and need to contact you to acknowledge your generosity towards the Nepal projects. The deposits are coming in regularly, thank you!
Niruta's school fees have just been paid for the previous year, and now she will move up to what they call Ten plus Two (10 + 2). The Australian equivalent is years 11 and 12.
Nirinjan is doing well with his Pharmacy studies in College, quite the young gentleman now with a part time job in a call centre, and indulging his passion for cricket.
Their dear mother would have been so very proud if only she could see them now.

We're off to Kangaroo Island for a few days,
Cheers dear readers!

10 comments:

Emma Christian20 April 2017 at 13:12
Have a wonderful time Sally! Xx
ReplyDelete
Replies
Nanna Chel20 April 2017 at 15:14
Sally, enjoy your time away and have a good rest.
ReplyDelete
Replies
selina20 April 2017 at 15:46
just caught up with your posts, you're so busy! the pork process was interesting.
enjoy your holiday
thanx for sharing
ReplyDelete
Replies
Sherri20 April 2017 at 16:31
I can appreciate your comment about being able to hide your own easter eggs. The other day I went to the orchard to ask my husband if he would like me to make him a cup of coffee. He said yes please that would be nice. By the time I had walked back inside I had forgotten about the coffee and immediately started tidying up the linen cupboard instead.

Enjoy your holiday!
ReplyDelete
Replies
Chris 20 April 2017 at 19:14
Have fun on your island get away. It's a nice time of year for it.
ReplyDelete
Replies
Yvonne20 April 2017 at 19:53
aaah quinces, love their fragrance. Especially good made into a sweet paste to enjoy with cheese and bikkies.

Also great to hear about Niruta and Nirinjan. Considering how difficult it must have been for them losing their mother at such an early age, they have overcome the obstacles and forged ahead. Such a handsome fellow and sweet sister.
ReplyDelete
Replies

Add comment

About Us

Whether you're living in an apartment, in a house in the suburbs or on acres, you can live frugally and sustainably. There are many things you can do to save money, eat ethically and healthily, reduce waste and live an enriched life.
We are Sally and Brian and we live in the Barossa Valley (South Australia) in a 100 year old house on sixteen acres with 2 dogs, 7 cows, 2 alpacas, 5 geese, 35 chickens, 78 sheep and a few bee hives.
Our way of life takes team work and dedication, but over the years we've learned to be more productive without seeming to put in quite so much effort. We've learned through making mistakes and taking a different approach to what the conventional ways would be. Still learning every day and constantly researching old and new methods, we believe that our lives are greatly enriched, we are healthier and we couldn't imagine any other way of life.
Considered to be living The Good Life, people love to visit us on our small farm to learn about our simple living philosophy.

Why do we do it?
Our love of good food, concern for our health and respect for all animals. The further we got into living on the land the more aware we became that most of the standard practices of growing food were not satisfactory. We couldn't eat with a clear conscience.
Milk from sad cows, pasteurized and homogenized into white liquid. Meat from distressed, hormone and antibiotic pumped livestock. Vegetables and fruits grown and sprayed with chemicals. What to do? Grow our own!
Slowly we grew our knowledge and took one step at a time, becoming proficient in one skill before moving on to the next. The learning curves were steep. We fell over and got back up again. There has been some derision and criticism of our approach from a few, but that's life when you swim against the tide.
If we are not the "norm" then so be it. There is nothing "normal" about growth hormones fed to beef, anti-biotics and chemicals fed routinely to chickens, cruelty and disrespect for farmed animals, meals in a box, GM foods, strawberries and tomatoes in winter.
Thankfully the World is waking up to cleaner and more ethical food. We didn't know back then that Organics and Bio-dynamics would become the "new black". The tide is turning and our swimming is becoming easier.