Toronto master preserver and pastry chef Camilla Wynne joins us to talk about preserves—and about her Quince Scrap Jelly.

Wynne hates to waste quince scraps left over from making her quince ice cream because the scraps are full of flavour and pectin. The scraps are like gold to her because it’s hard to find locally grown quince in Toronto.

Wynne, the author of Preservation Society Home Preserves: 100 Modern Recipes, teaches preserving classes and writes a syndicated newspaper column about preserving.

Locally Grown High Pectic Fruit

Wynne is fan of currants, which contain lots of pectin. She explains that because of the pectin, getting a good set on jelly is quite easy.

“You’re never worried about not getting a set.“

She makes red currant syrup, which she says is nice served with sparking water or in cocktails.

She also uses red currant syrup to make Scarlett Pears, which are pears preserved in currant syrup. She explains that the pears take on a beautiful red colour.

When it comes to using quince jelly, she says it’s an excellent complement to cheeses, and is great for glazing meats. Or just enjoy it as jelly—it’s beautiful, with the pink colour that develops as it’s cooked.