Love this newsletter… so chatty and personal feeling, as tho it were a letter to a good friend.
Regarding cooking the whole Quince: There is nothing more beautiful than quince jam… and the best way to achieve that is to wash the quinces thoroughly so all the fuzzy bit is gone, and put them in a pot of water to simmer away until you can pierce them with a fork. Then you peel them and can do one of 2 things: cut into strips or grate on the “biggest” part of the grater. Procède with the quince as you would for any fruit for jam making, you will want to add some of the boiling water back in too… just so the mixture is loose once the sugar has been incorporated. Quince has a lot of pectin. Do the “cold plate” test to determine when it’s ready to put in clean, sterilized jars.
The color is a true Venetian orange. Abd the taste is subtle and marvelous with cheese or cold meats. ❤️
Thank you Marie, such a pleasure to write for you ❤️
Regarding the quince jam:
1) thank you for reminding me about the prep part, I always clean the fuzzy bits on the skin but forgot to mention it. Will add it now 🙏🏼
2) so you too cook the quince whole? It's because it's easier to remove the pulp once cooked right?
3) it's interesting that you peel them before making the jam. I read that the skin is the most pectin rich part, does the jam thicken just fine without it?
3) I don't know why, but quinces here produce a yellow jam and paste (sometimes darker sometimes lighter), not red! I've seen red quince jam and was intrigued. Maybe it's because we use different types of quinces?
Yes, I peel the quince. But… using some of the boiling water may be about pectin in the water!
The color difference could also be about the cooking method. Your method yields a puree of quince (am I correct on that?) the method I suggest cooks longer on the stove and is an actual “jelly”. So clear jelly with quince bits floating in it. ¯\_(ツ)_/¯ but maybe you are correct.. different types of quince!!
I just might have to try both methods myself and see - as I am lucky to have quince at my local farmers market!
Actually really curious to find out if it's the method or the quince variety that makes a difference in the final colour. Have a bunch of quinces waiting to be used up this weekend so I'll try both ways and let you know! Keep me posted, w solve this puzzle 😂
Love this newsletter… so chatty and personal feeling, as tho it were a letter to a good friend.
Regarding cooking the whole Quince: There is nothing more beautiful than quince jam… and the best way to achieve that is to wash the quinces thoroughly so all the fuzzy bit is gone, and put them in a pot of water to simmer away until you can pierce them with a fork. Then you peel them and can do one of 2 things: cut into strips or grate on the “biggest” part of the grater. Procède with the quince as you would for any fruit for jam making, you will want to add some of the boiling water back in too… just so the mixture is loose once the sugar has been incorporated. Quince has a lot of pectin. Do the “cold plate” test to determine when it’s ready to put in clean, sterilized jars.
The color is a true Venetian orange. Abd the taste is subtle and marvelous with cheese or cold meats. ❤️
Thank you Marie, such a pleasure to write for you ❤️
Regarding the quince jam:
1) thank you for reminding me about the prep part, I always clean the fuzzy bits on the skin but forgot to mention it. Will add it now 🙏🏼
2) so you too cook the quince whole? It's because it's easier to remove the pulp once cooked right?
3) it's interesting that you peel them before making the jam. I read that the skin is the most pectin rich part, does the jam thicken just fine without it?
3) I don't know why, but quinces here produce a yellow jam and paste (sometimes darker sometimes lighter), not red! I've seen red quince jam and was intrigued. Maybe it's because we use different types of quinces?
Sinù xx
Hello Sinù,
Yes, I peel the quince. But… using some of the boiling water may be about pectin in the water!
The color difference could also be about the cooking method. Your method yields a puree of quince (am I correct on that?) the method I suggest cooks longer on the stove and is an actual “jelly”. So clear jelly with quince bits floating in it. ¯\_(ツ)_/¯ but maybe you are correct.. different types of quince!!
I just might have to try both methods myself and see - as I am lucky to have quince at my local farmers market!
Actually really curious to find out if it's the method or the quince variety that makes a difference in the final colour. Have a bunch of quinces waiting to be used up this weekend so I'll try both ways and let you know! Keep me posted, w solve this puzzle 😂
Sinù xx
Brilliant. Enjoying every word every memory. Keep up all the good work you do.
Thank you Diana, your kind words are very much appreciated 🙏🏼 wishing you a happy Sunday filled with good food!
Sempre! Soon time to make capelletti for Natale. :)
That sounds like a nice way to spend a Sunday, not long now ✨