Year 12 Foods have used the Quince that they gathered from the Mataura Museum orchard and made it into quince jelly. The task involved sterilising jars, preparing the fruit and processing it to setting point before bottling it. As students have been studying food sustainability, it was good practice to use this fruit which may have otherwise been left.
Quince trees are a hardy tree brought to NZ in the 1860s and they have made a revival in recent years as quince jelly and paste have become a popular addition to cheese platters.
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