now it just so happens that i had my camera out on saturday to record my first attempt at quince preserve so here are day one's photo two days late.
over the last three weekends i've been taking boxes and bags of fruit to my parents house and together we've been learning how to preserve. the quince preserve we made this weekend comes from turquoise : a chef's travels in turkey and involved making a quince jelly with the peels, cores and slices of quince, but removing slices before they disintegrate, straining the juices so the jelly is clear and adding all the slices of quince back into pot for the last 20 mins of cooking. so in the end you get a lovely clear rosy jelly AND lots of tasty slices of quince to squash on your toast!
the quinces we used where very ripe so we added a couple of lemons to the pot while it was boiling away to try and increase the pectin. i'm not sure how the lemons halves would have changed the flavour of the preserve, but my dad thought they where delicious and ate all the candied pink lemon flesh as we fished the quaters, piping hot, out of the pot!
