[Sca-cooks] Quinces and Marmalade
Mark Hendershott
crimlaw at jeffnet.org
Wed Nov 17 12:03:43 PST 2004
At 12:41 PM 11/17/04 -0500, Jadwiga wrote:
> > In Spain and South America, Mexico included, quince jam is a solid jam.
> The jam is
> > dark red and can be eaten med cheese.
>
>That's what we call 'quince paste', I think.
>
>--
That's the stuff. I made some which is drying right now. Basically make
"quince sauce" in the same way a applesauce then add an equal weight of
sugar and cook a while longer. pour out onto parchment paper lined sheet
pans and let cool. Let it dry, flipping occasionally. I think it will
take a month or so. We tested it with some cheese. This is the stuff I
like so much on a visit to Spain.
Simon Sinneghe
Briaroak, Summits, An Tir
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