Day 89
One of the other stall owners and a friend at the market offered me a large crate of quince from her tree. She had a good crop this year, and I was absolutely delighted!
A few weeks ago, I had ordered two boxes of jars to start making jams, pickles, and chilli pastes. So the first batch of jars ended up containing quince jam infused with cardamom and saffron. I used half the amount of sugar when preparing it, resulting in a sweet-sour taste with a hint of cardamom and saffron. I managed to make 14 little jars. The rest of the quince has been cored and chopped for other dishes and baking. Chopping and coring quince is quite a chore in itself. These delicious but stubborn fruits are very difficult to work with, and you need a pretty good knife and some muscle, especially when dealing with a large quantity.
We also cook quince with chicken in a light sauce, served with rice and barberries. I also have another vegetarian option where I pair the quince with eggplants. Eggplants are excellent when cooked in curries and sauces as they absorb the flavors of other ingredients, resulting in a fantastic taste!
Preparation of Quince Jam
