I don't like to admit it, but our boy is very picky when it comes to food. He always was like this, he hated the first ever mash ( it was carrot ) we made him. Today he could live from pasta and parmesan cheese. Vegetables he likes as long as we don't cook them. Risotto is fine but please no rice! Strangely enough he loves salad, asparagus  and artichokes ( the later ones cooked ). But fruits are basically a no go. Apples sometimes and tangerines.
For christmas we wanted to make some kitchen gifts for friend and family, jams are easy and nice but apple jam? So we were left with tangerine. In my cookbooks I couldn't find a single tangerine jam recipe and on the internet I found several, all totally different. So I decided to do a bit of a freestyle. Tangerine juice cooked with a bit of cinnamon and some tangerine zest...et voila.  Let me tell you the result is just delicious! We've already eaten 3 pots and made a second load.

Recipe:

2- 3 Kg Tangerines  should give you 1l of tangerine juice
1 Cinnamon stick
800 - 1000 gr sugar
1 Lemon
Pectin
1/2 tangerin zested

Peel the tangerines and juice them in a juicer. Bring to boil ( together with the cinnamon ) in a pan with a heavy bottom. Let it cook for several minutes. Add the sugar and the pectin according to the package instructions. Every gelling agent  need a different procedure it seems. Add the juice of the lemon and the zest and fill into the warm glasses.

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.

The red currant tree in our garden was full of berries. To me there is only one thing to do with these sour little things - red currant jam with vanilla. That's the only way I really like red current.

Clean the berries and cook till soft. Pass through a ( not to fine sieve) Put back into the pan ad as much sugar as you like.  I like it not to sweet. I usually take about 800 gr for 1500gr. liquid.

Bring to boil ad pektin according to the packing instruction. Ad good bourbon vanilla.

Delicious on fresh bread or with good cheese.