Friday, February 27, 2009

Quinces are my new favourite fruit. The colour of them cooked and uncooked is gorgeous. And the taste - I like them cooked but my husband likes them raw - he likes the dry fibrous texture - yep, sometimes he's weird like that;)

And I especially like that they remind me of this painting, which I love. There is something about the subject of kitchens and food like fresh fruit and vegetables that appeals to me. Maybe it is something to do with their symbolism - of home life being worthy of our attention, of a warm kitchen, a productive garden, of growth and nature and the natural beauty of a pumpkin or some eggs (subjects in other favourite paintings of mine).

I have been meaning to make this recipe for a long time. Sorry I'm not sure where it is from - I have had it written down in my recipe book for so long now - but it seems like a basic jam recipe I think.

Quince Preserve:
4 quinces (about 1 kg total)
5 cups sugar
5 cups water
3 tablespoons of lemon juice

1. Bring quinces, half a cup of sugar and water to the boil. Cover, reduce heat and simmer for approximately 1.5 hours. Put quinces on a plate to cool and reserve cooking liquid.

2. Coarsely chop quinces, and return to pot (including seeds, cores and skins). Bring to a boil. Slowly stir in remaining sugar and lemon juice. Cook, stirring, until mixture is thick and deep orange (about 25 minutes). Put through a fine mesh sieve. Discard solids. Let cool.

3. Transfer to airtight containers - refrigerate for up to 2 weeks.

Changes: Next time I make this , when the quinces are cool and I am chopping them (step 2) I plan to remove the seeds so that when it comes to putting it through a sieve the left over solids are ready to eat - I tried a little of them from this batch and they were so delicious and would be perfect with ice-cream or on muesli. Such a waste not to use them.

The preserve was so delicious. It didn't totally set but is beautiful and thick - for my first attempt I was very happy. If you have any jam making secrets let me know.

Today I had some on toast with parmesan cheese and we had some with yoghurt for dessert. So good! Quince and cheese are made for each other.


Simple Answer said...

I have never, ever had a quince! I'm going to look for them!

Anonymous said...

I am also going to look out for quinces and have a go at this jam. I have had quince paste but your jam looks so delicious. Well done beautiful daughter!!

renai said...

v, this is a great post and so easy to make too! kenan also prefers them like şenol, raw, with their dry texture. i don't like them like that but remember eating quince paste from many a cheese plate. just bought some quality parmesan too so the two would go together nicely!!thanks for sharing.