Quince Conserve

2 comments

Sometimes it’s just a word, a gesture, or just someone, who understands you, to let the day, started with a thick fog that doesn’t allow you to see and scares, confuses and frightens you, make room to some sunshine, which lights the road up and makes you look at that road, first confused, with different eyes, or, simply, with your heart. I wanted to thank you this way 🙂 by dedicating you this jam, naturally sweet, delicate, made ​​of a fruit I’ve been knowing for a little, but of which I’ve completely fallen in love.

Ingredients:
6 quinces
1 / 2 lemon
1 tablespoon raisins
2 tablespoons of almonds
vanilla pulp

Method:
Wash the apples and cut them in halves, removing the core. Boil them in water with lemon juice for half an hour, until they get soft. When they’re soft enough, peel and blend them with almonds, raisins and vanilla pulp. Let it cook until your jam is of the right consistency. I cooked it for 30 minutes. Pour it into sterilized jars, turn them upside down, and if you really want to overdo it (like I do), boil them 20 minutes more.

Comments:
The quince is a bit sour, so I wanted to add vanilla and dried fruit to sweeten it. I’ve got a bit of it leftover, and had it spread on some bread and I must say that is really delicious, so I can only imagine how it will be in two months. At home, there is a sweet aroma of quince and vanilla that surrounds you, embraces and makes you calm. It reminds you that, sometimes, you just have to stop and breathe.

Chef: Romina from veganBlog

  1. EleonoraNW3 5 December 2011 at 06:25

    I love quinces! I discovered them a couple of years ago and now I llok forward to the arrival of October every year. I also make conserves, with cinnamon, orange zest, nutmeg, cloves…I mean, I elike experimenting actually 🙂 I’ll try yours as well


  2. romina 5 December 2011 at 12:45

    THANKS 😉



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