Categories
- Books and blogs (15)
- Fermented foods (47)
- Food history (18)
- Fruits (67)
- Herbs (15)
- Nuts (5)
- Pickles (76)
- Preserving science (36)
- Sweet preserves (52)
- Travel (7)
- Vegetables (94)
- Wild foods (24)
The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
-
Archives
- A Better Way to Make Cherry Chutney
- A New Fruit for Cooler Climates
- Sweet Violets for Jelly
- Hunting for Oregon Truffles
- Cooking—and Eating—with a Hyphen
- Cherry Peppers for Stuffing
- First Achocha Harvest
- Save That Potato: The Makah Ozette
- Salad Days and Striped Beets
- Fermenting and Storing Kraut in Small Jars, without Pasteurization or Refrigeration
Tag Archives: quince
Experiments with Tibicos (Water Kefir)
When my friend Rose Marie first asked me what I knew about water kefir, I was baffled. Water kefir, she explained, was a culture for a bubbly beverage made from water, not milk, in the form of “grains” that resemble … Continue reading
Posted in Books and blogs, Fermented foods, Fruits, Preserving science
Tagged carbonated drinks, carbonated water, carbonation, fruit syrups, honey, pop, quince, soda, syrup, tibi, tibicos, water kefir
30 Comments
Quince Jelly Candy
Here’s another, rather extravagant way to use the last of the season’s quinces. I devised this recipe because I wanted something similar to quince paste but prettier and more delicate. Quince jelly candy makes a lovely addition to a holiday … Continue reading
Posted in Fruits, Sweet preserves
Tagged candy, fruit, jelly, preserving, quince, recipe
14 Comments
How to Core a Quince
Around the seed cavity of a quince is a hard core of flesh that tends to stay hard after cooking. When a recipe requires coring a quince, you’ll want to remove all of this hard flesh. Doing so can be … Continue reading
Posted in Fruits, Sweet preserves
Tagged corer, food, fruit, kitchen gadgets, Organic Tool Company, peach pitter, pitting spoon, preserving, quince
8 Comments
Homemade Grape Molasses
Arrope, mostillo, mostarda, saba, vin cotto, vino cotto, pekmez, petimezi—these words from various lands surrounding the Mediterranean Sea all mean the same thing: grape juice boiled down to a thick syrup. Before Arabs introduced cane sugar to Europe, molasses from … Continue reading
Posted in Food history, Fruits, Sweet preserves
Tagged arrope, Canadice, fig, food, Glenora, grape, molasses, mostarda, mostillo, must, no-sugar-added, pekmez, petimezi, preserves, preserving, quince, recipe, saba, syrup, vin cotto
15 Comments
Quince in Bloom
Before the blossoms have all fallen, I want to share these pictures of my Pineapple quince trees. Like other quince varieties, they grow no more than fifteen feet high, and each forms an umbrella-like canopy. The trees blossom profusely, with … Continue reading
Posted in Fruits, Sweet preserves
Tagged food, fruit, fruit trees, preserving, quince, syrup
8 Comments
Last of the Quinces
Finally I am running out of quinces. I have two trees, of the variety called Pineapple, and they produce more reliably than any of the apple, pear, plum, and cherry trees in my lowland orchard. So I always give away … Continue reading
