In my dreams Iâ€™m an amazing cook. I make elaborate delectable feasts that can only be described as magnificent.
In reality, Iâ€™m not a great cook; I donâ€™t even like the actual act of cooking, I tend to romanticize the idea of cooking though.
Every once in a while, seduced by food blogs and overwhelmed by a deep urge to cook, Iâ€™ll make somethingâ€¦ which eventually convinces me of why I donâ€™t cook to begin with.
The quince fruit has intrigued me for a while now; itâ€™s mysterious, in that itâ€™s a fruit yet inedible when raw, it has a powerful sweet scent and looks like an unattractive lumpy fuzzy pear. Thereâ€™s just something remarkable about it.
A work colleague brought in a sack of quinces a couple of weeks ago.
She begged us to take them off her hands, even if itâ€™s just as air freshener, she said.
Feeling inspired I brought three home, determined to make something wonderful out of them.
I didnâ€™t think I had enough to make jam or jelly so I was going to poach them initially but that didnâ€™t seem exciting enough so I decided to make jam after all based loosely on this recipe.
I peeled and cut the fruit into smaller slices, and boiled them in water with some cinnamon sticks for about 30 minutes.
Afterwards, I drained them and mashed the cooked quince to the consistency of apple sauce.
I added the sugar, set it back on the stove and let cook for another 20 â€“ 30 minutes.
I put in the lemon juice, stirred and let it sit for a while to cool.
This is one of my cooking endeavours that turned out surprisingly well, and it wasnâ€™t too much work either.
The jam was delicious!
Unfortunately, three quinces doesn’t make enough to can, so it went pretty fast.