Midweek Bonus Resolution Recipe
Dec. 6th, 2018 01:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerI have a couple already queued up, and I've missed some weeks in the past. So -
Bonus: Quince Butter.
some weight very ripe quinces (they should smell quite rosewater-y)
half that weight sugar
brown spices
Remove stems and blossom ends. Cut into small pieces and add half as much water by volume as fruit. Cook over low heat until the pulp is thick enough to round up in a spoon, stirring frequently to prevent sticking. When thickened, press through a sieve or foodmill to puree.
Measure the pulp and add half sugar by weight. Heat the pulp and sugar slowly until the sugar is dissolved, stirring constantly. Bring to a boil and continue cooking until it thickens. As the butter begins to thicken, add for each 4 cups pulp: ~ 1 tsp cinnamon and other spices: nutmeg, mace, ginger, cloves, white pepper. (I used half cassia and half true cinnamon; then 1/2 tsp each nutmeg and ginger, 1/4 tsp each of the rest. Then probably more cinnamon closer to the end.)
The butter is ready when it rounds slightly on the spoon and has a glossiness or sheen. Pack into sterilized jars and can up.
What worked: This was delicious. Sweet, spicy, like apple butter but with a deep rosewater note. We let the quinces ripen for a couple weeks so they were relatively soft and quite fragrant. Apparently quinces don't really ripen on the tree - you have to let them sit until they're ready.
What didn't: Still inevitable grittiness. I'd probably lower the sugar a bit.
Will I make it again? Next year, yes. I've been jonesing for apple butter and not gotten around to it this year, so this took its place.
Bonus: Quince Butter.
some weight very ripe quinces (they should smell quite rosewater-y)
half that weight sugar
brown spices
Remove stems and blossom ends. Cut into small pieces and add half as much water by volume as fruit. Cook over low heat until the pulp is thick enough to round up in a spoon, stirring frequently to prevent sticking. When thickened, press through a sieve or foodmill to puree.
Measure the pulp and add half sugar by weight. Heat the pulp and sugar slowly until the sugar is dissolved, stirring constantly. Bring to a boil and continue cooking until it thickens. As the butter begins to thicken, add for each 4 cups pulp: ~ 1 tsp cinnamon and other spices: nutmeg, mace, ginger, cloves, white pepper. (I used half cassia and half true cinnamon; then 1/2 tsp each nutmeg and ginger, 1/4 tsp each of the rest. Then probably more cinnamon closer to the end.)
The butter is ready when it rounds slightly on the spoon and has a glossiness or sheen. Pack into sterilized jars and can up.
What worked: This was delicious. Sweet, spicy, like apple butter but with a deep rosewater note. We let the quinces ripen for a couple weeks so they were relatively soft and quite fragrant. Apparently quinces don't really ripen on the tree - you have to let them sit until they're ready.
What didn't: Still inevitable grittiness. I'd probably lower the sugar a bit.
Will I make it again? Next year, yes. I've been jonesing for apple butter and not gotten around to it this year, so this took its place.
