Photoclubalpha

Hi everyone!

Today, we're all cooking Quince Jam! Oh, yes, we are! Now put on your aprons and get your peeling knives out. But before all this make sure that you have some quinces around or in the refrigerator. You don’t want to run and enter into the nearest grocer’s with an apron on and a knife in hand at the last minute...you will be misjudged for sure!

So, let’s become that chef our family and friends adore. There’s never anything known to man as ‘too much adoration, appreciation and applause... : ))

Let’s do it!

Yildiz

First we need those deliciously flavoured quinces ... Peel them... And ofcourse slice them with a good and sturdy knife...Quinces are hard fruits and hard to cut into, therefore you need to be careful no t to cut yourselves by losing your grip on the knife and let it slide.

Quince slices need to rest in sugar at least for 12 hours to induce the fruit's juices to 'sweat'... How it looks after 12 hours with no water added... Afte adding enough water to cover the slices we let it boil...

As the jam boils the colour of the quince slices change dramatically...

It's time to turn the gas cooker off and let it cool down before pouring into jars or be served. : ) Bon appetit!

Incredible Yildiz.

Food & photos extraordinaire.

delicious, I know exactly how it tastes.

david antony wrote:Incredible Yildiz.

Food & photos extraordinaire.

Thank you, David Antony!

That's a joy to hear infinitely. You're too kind... : )

Dr. Harout wrote:delicious, I know exactly how it tastes.

It is, isn't it? Delicious!

Thanks, Dr. Harout.


Yildiz

Great series Yildiz,
you've answered one of the things I was wondering about, as in how fine do you dice the fruit before cooking. Answer; you leave it as large slices, do those pieces spread like a jam after being cooked? or do you just put a couple of pieces on a slice of toast?
Greg

A great pictorial recipe Yildiz . I love the shots of the bubbling mixture.

Yildiz, your use of contrast, light and colour should be a lesson to everyone. These are some of the best pictures of this type I've seen. And - I see a lot of professional high end food pictures.

David

Greg Beetham wrote:Great series Yildiz,
you've answered one of the things I was wondering about, as in how fine do you dice the fruit before cooking. Answer; you leave it as large slices, do those pieces spread like a jam after being cooked? or do you just put a couple of pieces on a slice of toast?
Greg

Hi Greg,

Thank you.

Quince just like all other fruits can be diced or grated to even more smaller pieces or particles and boiled too but that would make it a marmalade rather than jam. There are no restirictions to how you wish to shape, dice or eat the fruit.

But quince has a very special taste which fills the inside of the mouth once bitten and chewed when sliced as big as I have done; it's sort of harder on the outer shell after boiling with sugar and softer and full of the fruits juices in the inside. It kind of bursts into your mouth which is a whole different experience. It's smooth enough to press against a toasted bread slice and spread also.
It can also be consumed as dessert for yourself and guests when served with fresh sour cream or special bread and bun types. No wonder it's an autumn's fruit! It really fills one with vigor and joy when eaten during cold winter days and nights as jam or dessert.

You can eat it just as you wish; you're the boss with quince jam! : ))

Birma wrote:A great pictorial recipe Yildiz . I love the shots of the bubbling mixture.

Thank you, Birma!

And also thanks for stopping by during one of your lovely holidays. I noticed that soemeone important was missing lately!
It was interesting watching the jam boil for me also.. : ) Watching it go through the colour changes and thicken was fun for me while trying not the miss the phases to photograph.

David Kilpatrick wrote:Yildiz, your use of contrast, light and colour should be a lesson to everyone. These are some of the best pictures of this type I've seen. And - I see a lot of professional high end food pictures.

David

I am most definitely framing these lines and hanging them on my kitchen wall and refrigerator door!
Seeing and reading them a couple of thousand times a day will not hurt my eyes and brain cells! : )

Thank you, David. Your judgement and thoughts are invaluable which I hold dear... not that I think any less of our other members' opinions that make this forum a joy to be around... : )


Yildiz

Hi Yildiz,

Thanks for the cookery tips, you have a lovely sequence of pictures and I am sure many will look good on your wall.

Now we need digital smell capture as well as video and GPS to fully appreciate the experience.

Looking forward to the next recipies.

Best wishes

Paul

Thanks, Paul!

You're very kind...

Yildiz

First Baklava. Now this.
Are you trying to make us fat?
Great pictures. Your next project should be a cook book. You may find the right photographer if you look hard enough.

jbtaylor wrote:First Baklava. Now this.
Are you trying to make us fat?
Great pictures. Your next project should be a cook book. You may find the right photographer if you look hard enough.

I've laid out all my magnifying glasses, binoculars right in front of me and will start looking near and far, wherever my eyes will reach to find that photographer, I promise! I have an itch that I may find her under my hat. : )

JBTaylor, I'm glad photos are just photos as we know them and are calorie-free ! Would hate to endanger your golfer's health in any way. But seeing the miles you walk on the golf courses in an other thread and the calories required to hit that ball outdoors under changing weather conditions, I think one large slice of Quince Jam on butter-spread brown bread slice will only boost your energy...

You're safe!

Thank you for your lovely encouraging words on the photos and the recipes...Let me see if I can make something that's more of a slim-liner / trimmer for my next attempt.

I may take on that cook book idea! : ))

Yildiz