Quince Jam

Quinces

I'm writing while the jam is cooking, so I can't give a something good rating yet. Even if none of us like it, I wanted to post on it because I had never seen a quince until about a week ago when a friend gave me a bag of them. They look a little bit like a pear but shorter. When raw, quinces are very hard and tart, but they soften when cooked. They also are supposed to turn rosy colored when cooked (still waiting to find out if that will happen). Surprisingly, there are a lot of recipes out there using this unusual fruit. I decided to make jam with mine. My friendly fellow kitchen experimenting neighbor, Jen, also received the gift of quinces and also planned on making jam--great for me because she did hers first, so I was able to change my ratios based on how hers turned out. I looked at about five different recipes, and this is what I came up with.

Quince Jam
6 cups chopped quinces
2 Tablespoons lemon juice
2 1/2 cups water
2 cups sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

• Wash the quinces to remove any dirt and the fuzzy layer on the peel.
• Remove the cores, and chop into small pieces (I used the food processor).
• Add the lemon juice as you go to prevent over browning.
• In a large pot, heat the water. 
• Add the chopped quinces, sugar, vanilla, and cinnamon, and bring to a boil.
• Simmer until rosy and thickened (mine took over an hour and was sort of orange).
• Puree with a blender to smooth out any large pieces.
• Transfer jam into sterilized jars, wipe the rims, put on the lids and rings, water bath for 10 minutes.

Bread with Quince Jam

 The little guy and I like the quince jam. No one else would give it a try. The whole house smelled like potpourri while it was cooking. Definitely something interesting. :)

Sandwich Bread

White Sandwich Bread

My sandwich bread recipe is similar to my basic bread recipe, just a few minor changes. I like shortening or butter instead of the oil. Using a glass pan gives a softer crust. I also let it raise a little longer.

White Sandwich Bread
2 1/2 cups flour, divided
1 teaspoon yeast
1 teaspoon salt
1 Tablespoon brown sugar
1 1/2 Tablespoons butter or shortening
7 oz. warm water

• In a medium bowl mix 2 cups of flour, yeast, salt, and sugar.
• Add the butter and water and stir for one minute.
• Stir in 1/2 cups flour or as much as needed form a ball of dough.
• Knead for 5 minutes using more flour to keep from sticking.
• Shape the dough into a ball and let it raise for 1 1/2 hours in an oiled bowl covered with plastic wrap.
• Punch down the dough and spread it into a rectangle about 9x13 inches.
• Starting on the short end of the rectangle, roll the dough into a log. Pinch the seam together. Fold the two ends under and pinch to stick those seams together as well.
• Place the dough log into a greased loaf pan seam side down, cover with plastic, and let raise for 1 hour or until the dough is over the top of the pan.
• Brush with oil and bake for 30-35 minutes at 375*. 
• Remove from the pan, brush with oil or melted butter, and cool on a rack.

Notes: If using salted butter, use a little less salt. You can knead by hand or use a stand mixer. If using a packet of yeast, double the recipe and use the whole packet.

Applesauce

Homemade Applesauce

Our neighbors generously let us pick the apples from the the trees in their backyard. This year was an excellent year for apples, so I made gallons of applesauce. I have used a Foley food mill for applesauce, but a couple years ago I switched to the food strainer attachment on my KitchenAid mixer. It makes quick work of the apples, pouring the sauce into a bowl and pushing the peels and cores out into the garbage, almost like magic. So, yes, this is my magical applesauce. The kids didn't always like homemade applesauce, but now they do. Some like a little raw sugar sprinkled on when serving. Others of us enjoy it straight up.

Applesauce
Apples
Water or apple juice

• Wash the apples.
• Chop the apples (peels, cores, and all) into pieces, removing any bad spots.
• Place chopped apples in a large thick bottomed pot.
• Add water or apple juice (about 2 cups per large pot of apples).
• Cook at medium high heat until the apples are soft, stirring occasionally.
• Process with a Foley food mill or KitchenAid mixer with food grinder/strainer attachment.
• Serve, freeze, or can.

Notes:  Check out www.pickyourown.org for really thorough, step-by-step instructions with great pictures. I use that website frequently for canning, freezing, making jam or salsa or just about anything to do with preserving produce.