Comments on: Quince Jam http://www.brooklynfarmhouse.com/2008/12/03/quince-jam/ Fun kitchen projects and recipes that anyone can do. Sat, 22 Jan 2011 04:22:04 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: megan http://www.brooklynfarmhouse.com/2008/12/03/quince-jam/comment-page-1/#comment-670 megan Fri, 03 Apr 2009 13:44:07 +0000 http://www.brooklynfarmhouse.com/?p=724#comment-670 I love to think about you making quince jam in (our) Spring! I am excited to try this again this fall - I got such good suggestions about the pink coloring from you all - thank you! I love to think about you making quince jam in (our) Spring! I am excited to try this again this fall – I got such good suggestions about the pink coloring from you all – thank you!

]]> By: Cynthia http://www.brooklynfarmhouse.com/2008/12/03/quince-jam/comment-page-1/#comment-633 Cynthia Sat, 28 Mar 2009 10:16:32 +0000 http://www.brooklynfarmhouse.com/?p=724#comment-633 I just finished making jam with your recipe (though I didn't have a vanilla bean) - thank you! It's Quince season here in New Zealand. Thought you'd be interested to know, I added the sugar during the second stage too, but simmered the jam for nearly an hour until it was as thick and inclined to set as I wished. During that extra 30 mins it turned a very pink colour. Another recipe I read said the strong pink was a sign of the jam being ready. I just finished making jam with your recipe (though I didn’t have a vanilla bean) – thank you! It’s Quince season here in New Zealand.

Thought you’d be interested to know, I added the sugar during the second stage too, but simmered the jam for nearly an hour until it was as thick and inclined to set as I wished. During that extra 30 mins it turned a very pink colour. Another recipe I read said the strong pink was a sign of the jam being ready.

]]> By: megan http://www.brooklynfarmhouse.com/2008/12/03/quince-jam/comment-page-1/#comment-233 megan Wed, 28 Jan 2009 21:56:14 +0000 http://www.brooklynfarmhouse.com/?p=724#comment-233 Thanks Lee - that makes total sense actually. I will try your suggestion next time I get my hands on some quince! p.s., "pamplemousse" is my most favorite word in the non-English language! :) Thanks Lee – that makes total sense actually. I will try your suggestion next time I get my hands on some quince! p.s., “pamplemousse” is my most favorite word in the non-English language! :)

]]> By: Lee http://www.brooklynfarmhouse.com/2008/12/03/quince-jam/comment-page-1/#comment-230 Lee Tue, 27 Jan 2009 18:34:03 +0000 http://www.brooklynfarmhouse.com/?p=724#comment-230 I just found out myself- you need to cook the quince with the sugar (and sometimes for a very long time!) to get the pink color. So for you recipe, maybe add the sugar at the beginning. Hope this helps! I just found out myself- you need to cook the quince with the sugar (and sometimes for a very long time!) to get the pink color. So for you recipe, maybe add the sugar at the beginning. Hope this helps!

]]> By: libby http://www.brooklynfarmhouse.com/2008/12/03/quince-jam/comment-page-1/#comment-104 libby Mon, 08 Dec 2008 01:14:40 +0000 http://www.brooklynfarmhouse.com/?p=724#comment-104 This was the best jam I've ever had...it has a slight anise-y touch to it. This was the best jam I’ve ever had…it has a slight anise-y touch to it.

]]> By: megan http://www.brooklynfarmhouse.com/2008/12/03/quince-jam/comment-page-1/#comment-94 megan Fri, 05 Dec 2008 15:01:17 +0000 http://www.brooklynfarmhouse.com/?p=724#comment-94 p.s., Quince are normally supposed to turn a nice pinky-orange when they're cooked. Mine did not. If anyone has an idea why, I'd love to hear it. p.s., Quince are normally supposed to turn a nice pinky-orange when they’re cooked. Mine did not. If anyone has an idea why, I’d love to hear it.

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