1. Mix them with sweet apples for pie (what my neighbor does) 2. Make "membrillo" 3. Paradise jelly (I've made almost 20 jars this year). 4. Preserves Linda Zeidrich's Joy of Jams has a few quince recipes, try doing a search on Harvest forum too. Here's my recipe (small batch, the original was a huge batch) for Paradise Jelly (apple-quince-cranberry): Paradise Jelly (makes 3 halfpints) I steamed the quinces a couple of days ahead and put the juice in the fridge. Didn't weigh them, but probably 5 lbs of quinces yielded about 7.5 cups of juice - or at least brown water (I'm not sure how much pectin was in the juice - I kept adding water to the pot while steaming.). I think the juice would have been lighter if I had simmered the quinces, or if I had a steam juicer, instead of trying to steam them in the oven - they oxidized. Then I did the apples and cranberries another day (just 5lbs of mixed apples, not all tart, most Golden and Red (?) Delicious since that's what I had. Got about 6 cups of juice from those.) Used a 12-oz bag of cranberries cooked until just popped in the hot strained apple juice, let drain in linen jelly bag for 5 hours, refrigerated juice and put the fruit pulp into a Ziploc bag with the apple pulp. I milled the fruit the next day, cooked with 1/2C of sugar, and made about 36 oz (pint, 12-oz jar processed 20 min and 8-oz jar in fridge) of cran-applesauce. I strained the apple-cranberry juice through coffee filters the next day. Now, for the jelly: Mix the quince juice and the cran-apple juice half and half (or whatever you have). Use no more than 4C of juice total, or this will set before you get it in the jars. Use at least a 6-quart (deep) preserving pan b/c it will foam up like crazy. Add 3C of sugar to the 4C of juice, I also added 1 tsp of bottled (strained) lemon juice. Simmer, stirring constantly, until the sugar is dissolved, then raise heat to a boil (make sure your canner is preheated with the jars sterilized if processing only 5 minutes). Boil until gel point (220 at sea level) or until jelly sheets from a metal spoon (remove from heat while testing). Quickly skim if necessary. Jar immediately, keeping ladle close to funnel. Do all 3 jars at once, then go back and spoon off any foam from the top of the jars, adjust the headspace to 1/4", wipe rims and put lids and rings on. DON'T use a bubble freer even if you see tiny bubbles in the jars - just wait til they rise to the surface and spoon the foam off. Process 5 minutes (for sterilized jars) or 10 min (for unsterilized) in BWB. The last jar you fill may have some small bubbles, and you might have an ounce or 2 left in the pan to put in the fridge. Rinse out the pan with very hot water and dry before starting the next batch - you don't want "threads" of old jelly in the new batch. This may set up very quickly (while you're ladling it into the jars) or it may take a couple of weeks depending on the pectin level of the juice. Set the cooled jars away on a level surface and leave them alone for 2-3 weeks before you decide you've made syrup instead of jelly. I tried reprocessing some and found that the top of the jar was liquid after a week, but the bottom was starting to set so I should have left it alone. The apple-quince jelly I made is taking longer to set than the stuff with cranberry in it.

Are you talking about a box bay window? It's not supported underneath, cantilevered out from the side of the house a foot or two? I think a window store would sell this setup then you have to roof it. We had a bay with angled, windowed sides but no reason it couldn't be a box bay with or without glass in the sides. Or, a carpenter could make a box and you put a single window in it.

Every single new leaf that has come up gets brown tips before it unfolds and will end up like the others in the picture and eventually the whole stock dies and the stalk just falls off. I have tried trimming the bad leaves by cutting them to take stress off the plant but that has not helped. That is what you see that may look like new leaves, but it is not. This has been going on for almost a year, and at one time it was a full beautiful plant. I have had the plant in several locations in my home with more light then low light and then more light. I read that someone in another thread posted how they put theirs in the bathroom for warmth and humidity and since we have a sunlight in ours, I figured I would try that, but not directly under the light. I dont know how I feel about putting it on the porch since we have animals that may disturb it. I don't know if it needs fertilizer and what kind? I'm worried at this point it may kill it. I have never fertilized it (but never did any of my ivy plants and they were ok). I'm wondering if it is disease.

Littlebug, thanks for the Kassandra pic. They are lovely - will look even better when they get all their new growth. Do you have Caramel as well? Which one do you think I have? I believe they both have fuzzy leaves are get quite large.