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. ❤️
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. ❤️
Brilliant. Enjoying every word every memory. Keep up all the good work you do.