Columbus Day honors the many contributions made by Americans of Italian descent. From: The Daily Salvo Views: 2 1 ratings Time: 01:01 More in News & Politics
I don’t do much jelly and jam making (yet), but I love “butters”. Pumpkin butter, apple butter, peach butter, pear butter, and now quince-apple butter.
My friend Meredith had given me a lovely basket full of quince the other day, and I had a bowl full of apples sitting on the kitchen table.
So after I peeled, cored ,and chopped everything I threw it into a crockpot with a scant couple cups of apple cider three cinnamon sticks a couple chunks of peeled and slightly smashed ginger (to release the flavor), sugar, juice of one lemon and lemon peel , a little mace, and two days worth of cooking…and the end result is here.
In the end I think I used close to 3 cups of sugar because quince is so tart. And quince is a very hard almost prehistoric looking fruit and halfway through cleaning the quince I wondered if it would be worth it. It is.
It smells and tastes delicious! The butter is thick and velvety, and it is a coral meets red sort of color. It looks very pretty in the canning jars. I had started cooking this yesterday afternoon but then we went out for dinner so I turned off and unplugged the crockpot. This morning I turned the crockpot back on low for three more hours of cooking and this is the end result.
I realize my method of preparing this must be maddening to serious jam, jelly, and preserve makers because I’m a little of this and a little of that in the pot. but it works! I used a couple of recipes as a guide to make sure my proportions were right, but that is about it.
Thanks for stopping by!