Monday, 6 October 2008
I know I have spent quite some time looking for ways to use up marmalade. So why on earth have I just made another batch?
Well, I just can't resist free food! In the garden we have 2 ornamental quince (Chaenomeles speciosa) bushes, that have been bearing lovely golden fruit. They are quite a bit smaller than true quince (Cydonia oblonga) and instead of the furry bloom they have funny waxy skin that feels almost greasy. They also don't have the strong perfume of the true quince.
And after reading that chaenomeles have more pectin than apple, I decided to make marmalade. Fun fact - the Portuguese word for quince is marmelo and the first marmalades were a quince preserve.
I sort of followed this recipe - even though it is for true quinces. I had a pretty big pile of quinces, 7 or 8 of them, but it didn't end up being that much prepared fruit - the core of these was pretty big and it took quite a lot of paring to make sure I didn't end up with toenail-y bits in my jam.
So really, I had about 2 cups of prepared fruit, but I had already measured the other ingredients into my pan, so I was crossing my fingers and counting on that pectin... got it to a rolling boil (in a very big pan so there was no chance of overflow) and got on with some other stuff. Fortunately I kept an eye on it, because after 45 minutes it was well and truly gelled and on the way to toffee.
I bottled it in a properly sterilised glass jar, because there is no way we will get rid of it all in 2 weeks. It is a wonderfully tangy marmalade with a very good flavour. I think it would be good as the jam component in a linzertorte and it will certainly get a run with some duck or venison. Or both. And maybe a marmalade rolypoly.