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• 
  @jodiemartinez749513 күн бұрын

  You have the best recipe!!! specialty the part that you tipped the jars over worked perfect all of them popped

• 
  @dwardconsultАй бұрын

  Good tip thanks you. Use caution....your saw sees no difference between the stems and your hand!

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  @janetwilson8408Ай бұрын

  Why would you grow lavender just to chop it down and not use it. What a waste

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  @tinasteinborner7786Ай бұрын

  Awesomeness! Thank you. Love your measurement bloody hot! Can we use the whey for something?

• 
  @paulinedevaney3028Ай бұрын

  Cindy you are such a dagg lol ! Looks so good 😊

• 
  @paulinedevaney3028Ай бұрын

  Yummy , thanks Cindy

• 
  @atuckertuckerАй бұрын

  Nice .. thank you..

• 
  @VenitaMcQueen-SchulzАй бұрын

  I need a recipe for apricot jam that’s easy

• 
  @annieoconnor18482 ай бұрын

  Beautiful! 🥰

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  @annieoconnor18482 ай бұрын

  Thanks Cindy. I've been searching for recipes but should have known that you would have the answer. I don't have a fancy pressure cooker like yours, but I'll try it in the old-fashioned PC - hopefully tomorrow. 😃

• 
  @jasonclarke69832 ай бұрын

  thanks just started a jam business got 5 kg apricots coming so will try this do you turn jars upside down every time you make jam? and lids on streight away

• 
  @thepostandrail52912 ай бұрын

  Hi Jason, yes upside down straight away and lids on straight away. This is how the lid and jar get sterilized, by the heat of the jam. I haven't cracked a jar yet by putting in the hot jam. Many blessings for your new business. :)

• 
  @jasonclarke69832 ай бұрын

  hi thanks just done blackberry seedless jam so have done what you advised had good set on the plate first was perfect!

• 
  @thepostandrail52912 ай бұрын

  @@jasonclarke6983 That's great news. Mmmm, blackberry jam. (insert drool emoji!) :)

• 
  @juanitavandeweerd6993 ай бұрын

  Have just seen your video, thank you so much for sharing! May I ask please what you use the quince paste for? I have not grown up with it, nor with relishes, or chutneys, so I feel a bit lost with these things. Also, is it easy to get them out of the jars when they are really thick ?

• 
  @cindycross44823 ай бұрын

  Hi Juanita, This quince paste works perfectly on a cheeseboard. Pair it with a creamy brie or if you like blue cheese, these two work perfectly together. It's a great question! Because Quinces are so tart, when you cook it with the sugar and make quince paste it's the perfect combination of sweet and sour, so with something salty is the perfect trinity for our taste buds. Well that's how I look at it anyway. Also great to liven a slow cooked lamb tagine type dish or to glaze pork chops at the end of grilling. It sets so thick that it mostly comes out in one or two attempts. :)

• 
  @stihlnz4 ай бұрын

  Great advice on the self sterilising of the jars and lids ..thanks for your time

• 
  @hischild59044 ай бұрын

  not sure what to do, mine has not set in the fridge 😢

• 
  @thepostandrail52914 ай бұрын

  This hasn't happened to me in this dish, but I am always discovering "happy accidents" in the kitchen. Perhaps you've just invented Quince Jam or a wonderful new way to enjoy it. I don't know what variety of quince you used, but I did hear a long time ago, that some Quince varieties set better than others. I've only ever had my hands on Smyrna and Champion varieties but perhaps if yours was a different one, it might have behaved differently. xx Cindy

• 
  @moniquecouperus86644 ай бұрын

  Hi from New Zealand! I got given a box of quince and found your video. My daughters and I had a giggle as we realised we have the same pressure cooker, coffee machine, kitchen aid, microwave and Kmart tea towels as you do 🤣. Very excited to try your recipe!! Thank you!

• 
  @thepostandrail52914 ай бұрын

  That is so cool. We obviously all have fantastic taste! bahahaha!

• 
  @tinasteinborner77864 ай бұрын

  Thank you

• 
  @Christine-7774 ай бұрын

  😲 Hysterical! 😂❤ Located in Horticultural class: Tender, Gorgeous Perrennials: Wack Job 101 😜🤣💝

• 
  @thepostandrail52914 ай бұрын

  I'm glad you find it funny too! It's also very, very enjoyable.

• 
  @myfbuster43154 ай бұрын

  I'm really enjoying your videos. wonderful recipes!

• 
  @thepostandrail52914 ай бұрын

  Thank you, that's very encouraging. xx

• 
  @myfbuster43154 ай бұрын

  thanks so much for sharing this! I really love your method. I dont have a pressure cooker but I found the slow cooker on highest setting does a good job and best thing is it doesnt splash! I dont know what varity my quince tree is.

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  @thepostandrail52914 ай бұрын

  Thank you. Slow cookers are great!

• 
  @suedyson50775 ай бұрын

  Love your work! I felt like I was in the kitchen either you. What fun.

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  @thepostandrail52914 ай бұрын

  Thank you. xx That's so encouraging.

• 
  @jeweliedee42995 ай бұрын

  But you did twist it. I saw you! Haha! I am going to try this recipe! Thanks!

• 
  @thepostandrail52915 ай бұрын

  You're right! bahahaha.

• 
  @janetsheehan69835 ай бұрын

  That looks really yummy Cindy. Thankyou so much..😊

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  @thepostandrail52915 ай бұрын

  Thanks Janet. xx

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  @paulinedevaney30285 ай бұрын

  I made the Muesli and it’s delicious! I also make my own almond milk ‘ so the left over almond pulp I dried in my dehydrator and put that also in the muesli instead of using almond flour . Mark said it’s a 10 out of 10 . Thankyou so much for the wonderful way you teach 🤗

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  @thepostandrail52915 ай бұрын

  That's such a great idea. And a good use for the almond flour. xx

• 
  @paulinedevaney30285 ай бұрын

  Thanks Cindy great as usual 🤗

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  @thepostandrail52915 ай бұрын

  Thank you. xx

• 
  @trudymccallum90065 ай бұрын

  Love it! Thanks for sharing 👍

• 
  @thepostandrail52915 ай бұрын

  thanks for the beautiful plates and cups. They are made to be photographed. xx

• 
  @sonyavs4555 ай бұрын

  Love your enthusiasm and love your tips! These looked yummy!

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  @paulinedevaney30285 ай бұрын

  Yummy

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  @paulinedevaney30286 ай бұрын

  You are so informative

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  @paulinedevaney30286 ай бұрын

  And what could I do in the future about the bugs

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  @cindycross44826 ай бұрын

  Hi Polly, those bugs are the larvae of the cabbage white butterfly, the grubs eat and love all brassicas like cabbage, cauliflower and broccoli and because we live in canola country (a brassica) there are always heaps of them around. They are around the least over winter which is why we plant in autumn and harvest everything by early to mid spring, but to completely avoid getting the butterflies landing on the leaves and laying eggs that turn into the larvae, the best way is to cover with an insect cloth, like a fly screen as soon as you plant them. People are having loads of success with this, some making a makeshift cage with bambo stakes, others are selling the complete screen online. (but I don't know where.) xx C

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  @paulinedevaney30286 ай бұрын

  @@cindycross4482 thanks Cindy appreciate that ,have a blessed day .ps I love watching your Vlogs .

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  @paulinedevaney30286 ай бұрын

  Hi Cindy it’s Polly ,I had a beautiful crop in winter so pretty,but just before harvesting some bugs ate it all . I pulled out the plants 🌱 are you saying I could of left it and it would have come back

• 
  @paulinedevaney30286 ай бұрын

  Cindy can I use garlic from the supermarket?

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  @cindycross44826 ай бұрын

  Yes you can. The bigger the bulb the better. I even tried an imported bulb of garlic, broken up into cloves to plant. Probably 15 years ago before Australian Garlic was easy to get. All the cloves grew really well.

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  @paulinedevaney30286 ай бұрын

  @@cindycross4482 fantastic I will try ,thankyou Cindy

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  @paulinedevaney30286 ай бұрын

  So good Cindy ❤

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  @Nightowl-727 ай бұрын

  The second one you cut looks like a pimply squash.

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  @FecklessMeander8 ай бұрын

  Brilliant!

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  @deenagleason122510 ай бұрын

  I've never seen such large quince 1. I was cooking with the seeds and skins in there and I kind of felt guilty cuz nobody else was but I found you thank

• 
  @thepostandrail52914 ай бұрын

  Thank you. xx

• 
  @Asly6511 ай бұрын

  The first one is called Galeux d'Eysin, a french variety.

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  @cindycross448211 ай бұрын

  thank you for that. xx

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  @hopedevoted8257 Жыл бұрын

  Hi Cindy - I just found your channel and you’re wonderful! Please forgive my stupid question but do you peal the apricots?

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  @cindycross4482 Жыл бұрын

  Definitely no need to waste your time peeling Apricots. The skin goes soft when you cook it. Thanks for asking the question though. xx

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  @hopedevoted8257 Жыл бұрын

  @@cindycross4482 Thanks for your very quick reply and for not laughing at the way I spelled peal 😂😂😂

• 
  @Nicole__97_ Жыл бұрын

  What size is the scoop

• 
  @janetsheehan6983 Жыл бұрын

  Thanks Cindy. Very informative. I think I'm going to make some!😊

• 
  @MrTralfazz Жыл бұрын

  Thanks for this Mrs god luv ya

• 
  @cedaroui5366 Жыл бұрын

  Thanks for vedio😍

• 
  @Jonathan_Price Жыл бұрын

  What do they taste like?

• 
  @cindycross4482 Жыл бұрын

  They taste sweet and sour and intensely floral, all at once. They're very very sour and that's why this works, because it can handle the sugar amount and it balances it well.

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  @tessobrien8364 Жыл бұрын

  Delicious... I have a slimline oven in my small flat... The oven is 54cm..... Everything burns on the bottom no matter where i set the racks 😢

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  @cindycross4482 Жыл бұрын

  That makes it hard for you. My oven is only a 60cm one. But in the past I used to have an oven that did that and the one thing I did that helped me was to put a sacrificial tray in the very bottom of the oven and whenever I bake, I used to put a cup of water in the tray. The steam from this helps circulate the heat around the oven and this reduced the burning on the bottom for me. I hope this helps you. xx

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  @sherriehunt5334 Жыл бұрын

  She's cute💕

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  @puffybar Жыл бұрын

  Lol she’s a funny mom happy mothers day

• 
  @aletavanvuuren5748 Жыл бұрын

  Well I’m a bit hard of hearing and I can hear her just fine. Turn up the sound ladies!

• 
  @KologaFaikala-iz7rp Жыл бұрын

  I can't hear a word she says.

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  @melekala4153 Жыл бұрын

  Do you have measurements for the ingredients, please?