Even though the weather is still like summer ( 20 ° Wednesday evening ) , there’s no doubt that autumn is here. Our neighbours did harvest all the quinces from the tree between our gardens. There’s always plenty of recipes I would love to try with quinces I usually just do jam. And that’s exactly what I did yesterday evening.
It was one of these superwoman days that unfortunately are very rare. After bringing our boy to the nursery, working 8 hours and doing the shopping for the weekend I went home and cooked dinner for our boy. Since he basically only likes pasta, chocolate, corn-flakes and raw vegetables we often cook separately for him. Fusili, spinach and artichokes. He did eat it!
We had linguine with figs and chilli and artichokes after he went to bed. After dinner I baked bread and still had the energy to make the quince jam! I wish I always had that amount of energy.
After last year’s disappointment with mould on the jam after 2 month I decided to use way more sugar.
It turned out very nice but strangely the jam is yellow and not orange as usually.
Here my recipe:
Peel 1 kg ripe quinces remove the core and cut into quarters. Cook with 3 dl water and 800gr sugar in a shallow pan for approximately 30 minutes.
Puree put back into the pan and slowly bring to boil. Ad 2dl apple-juice a dash of lemon and 2 teaspoon of the best bourbon vanilla.
Even though the weather is still like summer ( 20 ° Wednesday evening ) , there’s no doubt that autumn is here. Our neighbours did harvest all the quinces from the tree between our gardens. There’s always plenty of recipes I would love to try with quinces I usually just do jam. And that’s exactly what I did yesterday evening.
It was one of these superwoman days that unfortunately are very rare. After bringing our boy to the nursery, working 8 hours and doing the shopping for the weekend I went home and cooked dinner for our boy. Since he basically only likes pasta, chocolate, corn-flakes and raw vegetables we often cook separately for him. Fusili, spinach and artichokes. He did eat it!
We had linguine with figs and chilli and artichokes after he went to bed. After dinner I baked bread and still had the energy to make the quince jam! I wish I always had that amount of energy.
After last year’s disappointment with mould on the jam after 2 month I decided to use way more sugar.
It turned out very nice but strangely the jam is yellow and not orange as usually.
Here my recipe:
Peel 1 kg ripe quinces remove the core and cut into quarters. Cook with 3 dl water and 800gr sugar in a shallow pan for approximately 30 minutes.
Puree put back into the pan and slowly bring to boil. Ad 2dl apple-juice a dash of lemon and 2 teaspoon of the best bourbon vanilla.
Immediately fill into hot glasses.