Friday, November 4, 2011

QUINCE MARMALADE - ריבת חבושים


My friend Hilde, the garden fairy from Norway has inspired me to make marmalade. Please browse through her wonderful blog. 
It is about many issues, but all of them are related to nature. She will take you to spiritual places and let you hear the whisper of ancient times. She will teach you about fruit and vegetables, herb plants and trees and flowers and berries, and she explains to you the healing power of stones. She works her big and beautiful garden mostly by herself and shares photos from it throughout the year. She dyes wool into soft and lovely colors with natural material, like leaves, vegetable and fruit, and then knits and crochets it into wonderful mittens, shawls and blankets. She is just amazing! I already learned so much from her. All the produce from her garden she turns into something, be it a salad, or a stew, or a cake, or cookies. She makes marmalade, juice, chutneys, cider, dried fruit, dried herbs, creams, ointment and healthy alternative medicine like liquid extracts from plants with curing attributes. I visit her blog almost every day and enjoy her stories, her teachings and photos.
So, when some days ago I saw quinces at the market, two things jumped into my head, a childhood memory of how I loved quince marmalade and the spirit of Hilde. I bought six of the pretty big sunny yellow fruit and six nice glass jars. At home I searched via the Internet for the easiest recipe. It said one to one rate fruit and sugar, and lemon juice, that was all. I washed the quince thoroughly, I did not peel it, quartered it, took out the core, cut it up into small cubes, mixed it with the sugar, added a bit of water and cooked it for about an hour and a half on low flame with no lid on the pot, then I strained it, mashed the fruit, put it back into the liquid, stirred and let it boil for another two minutes - and spooned it into the jars. 
Here are the three stages, from golden to orange to almost brown - each time a pretty color.
During the process the whole house smelled wonderfully! The marmalade turned out very tasty - Shabatt breakfast will be great!
Have a nice weekend - if you are around our home tomorrow morning, please step inside to join us for coffee and quince marmalade breakfast!

10 comments:

zsazsazsu said...

yum yum yum

glazedOver said...

This blog post smells yummier than any blog post I've ever read, anywhere!

- Yvonaut -
Das sind Raphael und Yvonne
said...

Hi Yael

wirklich lecker!
Meine Schwiegermama macht auch immer so leckere Quitten Konfitüre. Daran wirst du noch das ganze nächste Jahr Freude haben :)

Liebe Grüsse und ein schönes Wochenende
Yvonne

Bob Bushell said...

It smells well, very tasty and it looks extremely nice. The photos are superb.

Jutta said...

Liebe Yael,

herrlich diese Quittenmarmelade und so lecker!!! Dann lass es Dir gut schmecken.

Liebe Grüße
Jutta

Irmi said...

Liebe Yael,
auch wenn es ein roßer Aufwand ist, so freue ich mich jedes Jahr auf den leckeren Quittengelee.
Liebe Abendgrüße schickt
Irmi

Dawn of LaTouchables said...

Oh--it looks so yummy!

Hilde said...

Oh, Yael, I just found your post!
The marmalade looks just yummy, and such an amazing colour. I guess the lemon is from your own lemon tree, how nice.
Love the jars all lined up on the shelf :) I'm sure your family will enjoy the marmalade, made by you so caringly :)

I was very moved reading your nice words about my blog. Thank you so much!
A big hug to you my dear friend :)

Objekte-aus-Ton said...

Oh, quince marmalade is a great! I´ve done that a few days before! Yummy!!! I will have a look how you exactly did it.

Hagar said...

Well Yaeli,
When I came back home to find these gorgeous golden huge quinces on the tree,I had a horrible memory of my entire family sitting in the patio with knives and hammers trying to cut quinces for my jam few years back.

So this time I boiled mine first and then cut them into cubes and made my jam. It came out nicely. Last night just before I fell asleep I figured out I could cut the outer part of the fruit without getting into the trouble of cutting the core. So I will try your jam tomorrow and I will still have enough left for my meat and quinces dish for Sucot holiday night!
Hag Sameach!!!