One thing I do love is a night when I do small batch canning to fill the hours after I get home and my hubby has to work the late shift. It's right now my "me" time and gives me an opportunity this week to test some recipes and methods for my upcoming group demo on Sunday. Because these recipes are small batch I try to find the strangest and most interesting combinations so if they don't turn out I won't feel so bad.
Tonight's recipes including the following: Carrot Cake Jam, Bruchetta in a Jar, and Quince Preserve.
|Carrot Cake Jam, Bruchetta in a Jar, Quince Preserves|
I did want to say a little about the fruit called Quince. It’s a hard fruit that looks sort of like a cross between an apple and a pear. Most varieties you can’t eat raw, only cooked. They are not easy to peel, but their skin is where most of their pectin resides. They cook up pink and have a wonderful sweet floral aroma. Like apples and pears, they’re in season during the fall. Quince paste, a concentrated version, is most likely the national snack of Spain when paired with Manchego, sheep’s milk cheese.
I went to the farmers market on Sunday out at Camino Real Center and amongst the throngs of Apples were the Quince. I recognize them from the pictures I had seen. I just couldn't resist trying them in a simple way since they are very odd and I had never eaten them before.
Here is the recipe for a fantastic Quince Preserve from the Complete Ball Canning Book. I had a bit left from filling the jars last night and tried it on toast this morning for breakfast. It is sweet like a nectarine, but has a great texture like a peach when preserved. The flavor was a bit floral just as it was described which made me think, "how decadent".