Serves: n/a
Approx cost: n/a
Approx calories (per serving): n/a
Approx preparation time: 2 hours
[dropcap style=”font-size: 60px; color: #0B0B61;”]I recently had another award passed on to me from Stefanie from A Dash of Sugar and Spice. Thank you Stefanie – I feel honoured to have been selected by you twice in a row now! If you didn’t already, you should definitely check her blog out, if for no other reason than the fact that she rocks at making Croque Monsieur/Madames. They by far 100x more appetising than the things that pass off as the beloved sandwich here, and this is from someone who lives in France! Maybe I just never found a place which sells good versions of this delicious sounding sandwich, maybe the care which should go into making them is dying out with time. In any case, Stefanie’s look great so run and look!
I have to find five blogs whom I can pass this on to. This award is for “blogs you like who have less than 200 subscribers, and who you feel should have more” so here we go:
– Stoveless – As I said before, I love the concept of this blog. Hopefully Joanna will continue to find ways to inspire those without ovens, even if she does have one again now!
– Kitchinspirations – Anyone who made their own croissants from scratch deserves a nomination in my book!
– Mummy I Can Cook – Makes the best lime curd tart I ever saw!
– Ping’s Pickings – Just one thing to say – “OMG“
– Adventures in Growing – Wonderful read about learning to live off the land, self-sufficiency and the like. Truly inspirational!
Thanks again Stefanie!
As you may know I’ve had a bit of a cold this week. I’ve been completely uninspired by food and photography and as a result my next few posts are going to be rather dull (sorry in advance about that). I’ll be using up the rest of the quinces in the next few posts I make – it’s unfortunate that I was feeling pretty miserable right around the time I got these quinces but oh well – I did my best, given my general mood! On the plus side, I’m feeling almost better now and I’m actually having something super, duper, awesome for dinner tonight which I’ll write about in a coming post! Hope you all have a good Sunday!
Ingredients
- 1 litre of Quince Decoction
- 750g Sugar
Instructions
- Bring the decoction and sugar to the boil, stirring from time to time. Lower the temperature a little so it’s just simmering. Cook the mixture until a teaspoon of the mix placed on a cold plate shows signs of setting Wash a number of canning jars thoroughly and place into a pre-heated oven at about 150 degrees for 15 minutes to sterilise. Transfer the mixture into the jars, add the seals and close.
Congratulations Charles! I see your jelly has properly set! Well done! (And I am amazed you use the fussy seals, I'm too mazy to use this type of jars…)
I am looking forward to read about your "super dinner" dish 🙂
Thanks Sissi – just one more post and my quince adventures will be over. I was starting to get a little tired of them to be honest 😀
Ha ha! Imagine what I felt last year when my family offered me "only" about 50 kg damsons 😉 (I must admit I wanted them and asked for them; I'm greedy when I see fruit or vegetable which I love, which is completely organic and free!). After a couple of days I had dreams about damsons.
Oh my God! I can't imagine what I'd do with SO many! 😀
Dreams about damsons? Don't you mean nightmares? I know what you mean though – it's hard to say no when it's such good, fresh produce!
Oop, sorry, I wanted to say "too lazy"
Oh gawsh!! I didn't expect this at all when I dropped in. I am truly honored. Thank you thank you thank you! Umm … OMG … is that good or bad? 😀 Congrats on receiving it too!
I'm so sorry to hear you're feeling unwell. If it makes you feel any better, you've made my day and I feel super! And how I wish I could get my hands on those quinces. Looks like it's the season for them. I've been reading a lot about these fruits. I don't believe I've seen them here or tasted any imported jellies or jams. I'm going to have to keep an eye out for them at the gourmet grocers. It's going to be expensive but you've got my interest peaked!
Feel better soon! Excuse me while I go hop around the house for a bit …. then check out Stefanie.
Thanks Ping! It's only fair – you made the nicest looking treat I ever saw (the 4 Cs one) – so goooooood! Quince is really quite rare and unpopular, but the taste is very nice. Fragrant and mild. Like a delicious rose mixed with lemon or something…
Thank you kindly, Charles, for thinking of me. What a great award…I can hardly wait to get back to the city to pass it along! It's really hard typing on my iPhone! I live this jelly, I'm really curious on what quince tastes like!
Darn auto correct, keeps changing love to live.
Hi Eva! It's quite different to every other fruit I've had – delicate and perfumed but I think it's hard not to like it a lot. Problems typing? Did you consider getting an iPad? My mother entered the modern age and got one a couple of years ago and just loves it!
Hi Charles, we have the iPad too! I just forgot to take it with me to my brother's cottage. I've got the hang of typing on my little phone, and I not in love with WordPress' iPad ap. I'm going to look around to see if I can buy quince in Toronto.
You are so very welcome!! I love all these quince recipes you're doing! Looking forward to your yummy dinner post! And glad you're starting to feel better!!
Thanks Stefanie – the dinner was really tasty, I'm looking forward to writing the post which I'll do tonight I think!
Congratulations Charles!!! Well deserved award. Quince is not very easily found around my area or maybe I have'nt paid too much attention to this fruit. But the jelly looks very hearty and thick and I believe as delicious! Hope you are feeling better. Happy Cooking:)
Thanks Malli – Quinces really are quite rare in general. People just think you have to use them for jams and jellies only, but this just isn't true – you can use them almost the same way as apples in cooking. I think because of that they don't really stock them in stores or markets so much – the demand just isn't there 🙁
I keep seeing your quince posts and thinking I never see them here. Then I read that it's one of the South's overlooked ingredients so I'm going to seek them out. All your quince recipes have looked great and this is no exception. Congrats on the award, truly deserved, and you picked some great people to share it with.
There's a famous English chef, I forget his name, who apparently picks these things just to put in the windows to perfume his home lightly! I have one quince left – I think I might bake it with some apple and make a pork tenderloin thing on top… yummy.
Congrats on the award, Charles! As always, well deserved. This quince jelly sounds fabulous. Can't wait to see your dinner post, and I'm glad your feeling better!
Thanks Caroline – the dinner was really nice, though you do need a special piece of equipment to make it. I hope this doesn't discourage too many people!
Have a good day 🙂
Congrats on the award and that jelly is looking nice my fried! For how long can u store it ?
Hi Kankana – thanks a lot! Provided you have properly sterilised the jars and the seal is tight then you can store it like most canned things – one or two years… maybe more?
Congrats on the award. You absolutely deserve it and congrats to all the new winners of this sward as well. This Quince Jelly looks absolutely delish
Thanks BG! It's tasty jelly, though I'm glad that I'm running out of quinces now, lol 😀
Well, for a fellow who is purportedly uninspired, I think you did a wonderful job on this jelly. I have made jam once in my life (my hubby and I made it together for our wedding guests). I seem to remember you mentioning that jellies, etc. were staples at home. In addition to the usual bready stuff, I imagine that this jelly would be delightful on roasted sliced meat – yum! I'm glad you're working with the batch of quinces you received – so different and fun. I hope you recover fully soon Charles and congrats on your new award!
Thanks Kelly – I agree. Some jams are definitely not a good partner for savoury things, but I think quinces are certainly an exception to this. It sounds so cute that you and your husband made jam for your wedding guests! Was it as a gift, or as something to eat at the reception? What sort of jam was it? You should try it again – it's a lot of fun!
Congrats!! Really awesome news )
Thanks Marianna
Congratulations on the award! Sorry I missed this one…I hope that you are feeling better. I am always impressed by jams and preserves. I'm terrified of canning, but I'm always reminded of my grandma's delicious preserves. She never made one from quince though. 😉
Thanks Kristy – you should give it a try. If you have a food processor and some canning jars you can make marmalade really easily and quickly. I even posted a recipe for a really quick marmalade – try it out 🙂
AWESOME! Thanks! I’m currently in the process of finding an apartment in the Bay Area and am on my way to more posting when I get the chance. You rock!
Thanks Joanna! I hope you're going to stay true to your blog and chuck out the oven as soon as you get the apartment 😀 Looking forward to reading more posts 🙂
Charles, congrats on your award and looks like I missed out couple of your Quince posts. This jelly looks awesome, very beautifully set.
Thanks Sadhana – I'd love to have taken better photos but now that it's autumn it gets dark so quickly -sigh 🙁