What is this? It’s not jam. It’s not really an apple sauce. But it’s tasty.
It’s been rainy out and like some kind of squirrel I’ve been digging through my fridge and pantry making due with what I have stored – trying to use up stuff that I bought when the weather was nicer last week.
Previously in better weather… I was wandering through the green grocer for things for a potluck fruit salad and I was taken by the sweet familiar aroma of quince. So I bought one, and it’s been sitting on the counter beckoning me to do somethign with it. “I smell good! Eat me!” But it’s too hard and perfumey to just eat by itself. Eh, another day, I say.
Finally, I picked up the library book I had requested, Homemade Winter by Yvette fvan Boven, and one of the first recipes (whimsically illustrated, I might add) was for quince jam! Quince, meet kismet.
I think she called for 4 pounds of quinces – but since clearly that’s not happening, two large granny smiths, and a reduction in recipe will have to do.
Quice Apple (Not)JamSauce
Adapted from Quince Jam by Yvette fvan Boven in Homemade Winter
- 1 large quince
- 2 large granny smith apples
- 2/3 cup sugar
- 1.5-2 cups water
- 1 star anise
- 1 cinnamon stick
- dash of salt
Peel, core and chop quince and apples into small 1 inch chunks. Put in a heavy pan with sugar, mix. Then cover with enough water to just cover the chopped fruit. (I think I used about 2 cups.) Toss in the cinnamon stick and the star anise. Set stove on medium low and cover, stirring occasionally, about every 15 minutes or so. Do this for about an hour, until the apples have “dissolved” into the liquid and the quince fall apart when pressed. Mash with potato masher or fork. Let cool. Put in clean jar and keep refrigerated.
Very enjoyable over yogurt.