As my mum makes the best quinces jam (not gelée/jelly), and I always get some glasses; I’m not preserving these fruits the same way. I will cook hot and spicy chutney from them asap I have a little time on my hand. Compared to preserving other fruits, making jam or chutney from quinces is a tough job.
Interesting for me: the term "marmalade” for fruit preserves, did originally mean a quince jam, and derives from "marmelo," the Portuguese word for this fruit.
You always seem to know exactly how to compose the items in your images. I'm going to have to start thinking about that too. and lovely lighting in your shot too M. :)
Beautiful looking quinces....great light on them, like a Rembrandt painting! We love quinces, and my brother has a couple of trees in his yard....I love their taste, but they are slightly astringent, and the peel very fuzzy! The jam is delicious....so wonderful that your mom makes it!
Interesting that you have Cydonia in parentheses after the English name for this fruit. That's what we called them in Greek! Is that your name for them?
@panthora Hi Osia. In German (what is my mother tongue), we say "Quitte" this fruit owes its botanical and scientific the Greek town of Kydonia, Chania today, in the northwest of the island of Crete. So you are absolutely right. First evidence of cultivated quince date back 4'000 years from Caucasus, in Greece they are found from 600 B.C.. With the Romans they came to Central Europe, but much later in the 9th century.
October 30th, 2015
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