Apparently, it’s brunch time.
Goody, goody (chic alors). Brunch means toast. Toast means jam. Some would kill for chips (ah, “Carfax Chippy”- sweet Oxonian memories), I, on the other hand, would quite happily kill for toast and jam.
Christine Ferber has always being a personal favourite when it comes to jam recipes. And, once again she scores highly on the Colloquial Jam Scale. Before quinces are out of season, make the most of those boob-shaped fruits. I find quince and orange (or orange blossom) to be quite the flavour match. Prove me wrong.
[NB: Quince jam and jelly are rather different businesses, but both are pectin-saturated, and I have to say I haven't found a way not to have those jams turn solid once they cool down and the pectin settles. They're still derishous, but be aware that they will remain on the chunky side.]
For 3 or 4 pots: 1,5kg quinces, 150g quince juice (boil a couple of chopped up quinces - leave skin and pips - covered in water for an hour, then strain the juice/cooking water), 500g sugar, 300g orange blossom honey, the grated zest of an orange, the juice of a lemon.
Peel and core the quinces, cut them in small cubes. In a large pot (or jam basin), mix those cubes with the sugar, honey, orange zest and lemon and quince juice. Bring to a boil, maintain for 5 minutes, then transfer to a non-reactive container, cover with parchment paper and macerate overnight. The next day, pour it back in the basin, bring it back to a boil and simmer for about 15 minutes, or until you reach adequate consistency (test by dropping a small amount in a cold cup - it shouldn’t be too runny). Ladle it into sterile jars, screw the lids on and leave them upside down for a couple of hours.
Let me be perfectly honest here. Although it’s a lovely institution, I never do brunch. Anyone who has had the highly questionable privilege to see me in the morning knows that they need to feed me straight away or lock themselves in one of those Cousteau shark cages. You’ve been warned.
Coucou,
Je craque encore plus pour la deuxième photo tiens, l’originale étiquette y est certainement pour quelque chose !
Well done !!!
That jam sounds wonderful .. now, to find some quince!
This looks outrageously delish! I’ll have to give it a try!
what a pretty shot! remember when you were “hey everyone, look at my shitty photo montage” ahk ahk ahk. now look here at the white-washed shot with posed baby spoon- gasp an espresso spoon! you’re like a french blogger! crap, you ARE a french blogger!!!
and that kill for chips thing…god damn it. what are you, James Joyce’s grand daughter? jeeeesus.
i eat the minute i wake up too. when you come to bresil, there will be tapioca cheese bread every morning. but no jam. the jungle people don’t do jam
DERISHOUS?? are you SURE??? hmmmm…will need to try this with my quince…speaking of quince, why are mine still so pale green/yellow in comparison to your bright, rich yellow quince?? is mine REALLY a quince or were they selling me a VW engine in a ferrari body??
That is a great recipe; I too am a big fan of Christine Ferber. She also makes a mean tart (in another book of hers). I made quince marmalade from my stingy crop this year. I love it and it’s easy to make as quince has a ton of natural pectin in it. You basically make a basic quince jelly or jam and then grate 2-3 quince with a coarse cheese grater and mix together and cook until soft. Voila! Quince marmalade — spicy, tart and delicious with a great texture like orange marmalade.
ummmm! quince forever! love the pairing with the orange blossom honey. just perfect for the mingle!
Love those darn labels! So cute. And that jam sounds purrrrrfect.
Oh I am with you on brunch. Brunch for me is two hours after café au lait and croissants! Can you imagine? And I love the blowfish on your label. Even more than the chevalier!
Love.love.love the colour of your jam Claire
I so love your creative recipes & inventions!
Yummie! This is great on waffles, bread, pancakes, on cakes, etc!
I have two quince trees in my orchard, and I have to admit we’ve let most of those go rotten, for lack of time. Apart from oven-cooked quince and apple&quince compote, there’sx nothing really we’ve gor round to actually cooking. (I’ve come across tagines too… but this remains notaboolessly theoretical.)
How come I could misprint my way through these comments ?
Quince, never had it! Sound and look yummie with honey
I’ve never seen fresh quince! the jam sounds great.
Looks lovely. I’ve never bought Quince…always wanted to try it though, and Mirabelles
Mmmmm! I need a bottle of this along with Stephane’s Quince Beignets.
what?! i can think of 20 different things I’d spread this on! looks lovely!
Oh, this would be perfect on fresh baked brioche! I love the combination. I must master jam/marmalade making this year!!