Quince Jelly and another award
Approx cost: n/a
Approx calories (per serving): n/a
Approx preparation time: 2 hours
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!
- 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!
- 1 litre of Quince Decoction
- 750g Sugar
- 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.