quince jam

The squirrels seem to have learned that raw quinces are hard and sour and not very tasty, so they left my little quince tree unmolested this year and it made six quinces, enough for a batch of jam.



In years past I've made plain quince jam, apple-oolong-quince, and Nostradamus' quince jam (a recipe adapted from his jam book!). This year I made Christmasy jam from Mes Confitures--it's Christmasy because it has épices de pain d'épices, gingerbread spices with anise predominating.

I only had 1.1kg of quinces, enough for 85% of the recipe, but ended up with a nice batch of six half-pints.