28/10/2026
The seasons never cease to amaze me at Primrose. 🥰
While I’ve been away in Japan, the quinces back home have ripened to the most glorious gold and my sister captured them beautifully.
Once I’m home, they’ll be transformed into our Quince, Honey & Vanilla Jelly and Quince & Honey Paste, our Primrose version of traditional Spanish membrillo.
The fragrant juice becomes jelly, while the quince pulp is slowly cooked for hours until it turns a deep ruby red, then pressed into lovely little Queen Bee moulds. Nothing wasted.
Delicious served with Manchego or another good firm cheese and a beautiful addition to a winter cheese board.
From tree to table, entirely made at Primrose Secret Garden. 🐝