I'm not as lazy as it seems, I work, I bake and cook but all this working has lead to two things, one is that I feel like taking a break from photography when I am home and the other is that I have a bad case of photographer's/tennis elbow that prevents me from using the arm more than needed. And later this week I start with another job for the same client so I need that arm.
But I want to share this maybe too simple recipe to be worth posting but I do it anyway because it is soo good. I am talking about quince jam. I was given some incredibly sweet smelling quince by a friend who got them from the tree of another friend of ours, I have been opening that bag just to smell every time I passed them by but I couldn't just use them as a kind of smelling salts, I had to cook them too. I wanted to keep it simple because quince id so full of flavours in their own right that I just cooked them with a cinnamon stick, lemon juice and sugar.
So very simple but the flowery sweet flavours of the quince really don't need any more to bloom! I will give you a rough sketch of the proportions I used in case you want to make some on your own.
QUINCE JAM WITH CINNAMON
500 g/ 1,1 lb quince, peeled and cored and cut into pieces
200 ml/ 0,85 cup sugar
1 small cinnamon stick
lemon juice of 1 small lemon
enough water too cover it all,
I used quite a lot of water and let it simmer until the quince was soft and all the excess water has evaporated, it takes quite a while.
Mmmm måste kolla om det finns kvitten i affärerna i år! Kommer inte ihåg att jag såg dem förra året.
ReplyDeleteIt sounds all so simple. I will have to try this out at some point. Do take care of your elbow and let it rest before the big job. :)
ReplyDeleteI have never tasted quince, not once. It looks so tasty, and I love the blue & white cup and saucer! Sorry about your sore arm!
ReplyDeleteThis recepie comes very handy! I was just in the south of France and saw this "strange fruit" at the supermarket by the name of "Qoing". Not knowing what it was at all, I bought it thinking it might be som kind of a mix of an apple and a pear... But after looking it up I realized that it was what we in Sweden call "kvitten"! Very exciting, since we don´t have it here and I´ve never seen one before (thought "kvitten" was some kind of berries)! Well, now I´ve learned that Qoing/Quince is not a fruit to eat fresh, but to cook to enjoy it´s flavours and textures the most, and therefore suitable for jams and marmelades. Hard to find recepies in Swedish cookbooks so I´m glad you just posted this one :) Tack!
ReplyDeleteQuince is such a lovely fruit, makes you feel like you just landed in a Renaissance still life painting, no?
ReplyDeleteI have been trying to become a follower, but nothing happens when I click the Follow button. Do you have any suggestions? Thank you
Hello!
ReplyDeleteJust wanted to let you know that I tried both your Fennel Tomato Soup and your Chocolate, Pear and Ginger Crumble and they were both outstanding. Thank you very much!
This is lovely Ilva! I made quince jelly a while back, but I like that you used the quince flesh, too. Very pretty and I can almost smell that beautiful quince floral fragrance.
ReplyDelete