Back in 1984, some time around mid September or beginning of October (my mom didn’t keep track of those “minor” details), the tooth fairy paid me a visit. I remember that she left me 10.00 Dinari – I have no clue what that would be in American Dollars, but it was a good amount for a six year old; I bought gum, eurocream (nutella type spread), and smoki (peanut cheese puffs)! I was a happy kid with my favorite treats! Losing my tooth, on the other hand, was not as exciting.
The beginning of Fall always meant that we were going to go far far away (a 30 minute drive seemed forever back then) to pick berries, peppers, apples and other fruits and vegetables. This meant an opportunity for my sister and I to run around the green fields, smell the flowers, pick the fruits and eat them. Great times… until you sink your teeth into an “apple” and lose a tooth!
It was round, gold in color, with a green leaf – I really thought it was an apple! I went for that bite as if I hadn’t eaten in the last two days. All I wanted to do was to eat and enjoy this beautiful apple that I just ripped off the tree branch. Instead, there was this crazy child running around the green fields screaming that she was going to die – I saw blood, I spit out a tooth, so I thought my body was falling apart because I ate the “forbidden” apple just like Eve. I later found out that, one, I was not dying, and two, that it wasn’t an apple – it was quince!
Now when I think back about that day I can’t stop laughing, but back then it was not funny. I thought the end had come – God was going to take me because I ate THE apple.
I now have a quince tree in my backyard. Can you believe that I still have some quince left over from this past fall? This is my third batch of Jam this season and I have enough to make one more.
- 6 cups of quince (about 5 quince), rinsed, grated, leave peel on.
- 4 cups of water
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 4 cups of sugar
- Put the water in a 6-8 quarts saucepan and bring to a boil.
- Add the grated quince, lemon zest and lemon juice.
- Allow the mixture to simmer until the quince is soft; this might take about 10 to 15 minutes.
- Stir in the sugar and bring to a boil again.
- Lower the heat to medium high and cook the quince for about an hour, stirring occasionally. You are looking for a thicker consistency and a pink quince jam.
- Spoon the hot mixture into sterilized canning jars and seal.
This is a wonderful treat that you can spread on your whole wheat toast, your crepes, or even on a piece of manchego cheese – YUM!
How would you like to have a jar of my very own homemade Quince Jam? Would you? Because I’d love to give it to you. Please go here and see how you can have a bite of it by next week! That last batch can be yours!