开始做榅桲果酱时，很惊讶地发现通常果酱的含糖量几乎和水果一样！白糖占水果总量的75%到100%。 糖有保存食品的作用，这样的话果酱的保质期可以长达一年。所以不敢再买市售的果酱。
也发现Marmelade这个字特指柑橘类水果做成的果酱，比如橙子，柠檬，橘子，或者柚子。榅桲果酱也常会用marmelade这个字，而不是用jam（或者法语里面果酱confiture）。原来Marmelade这个字源自葡萄牙语Marmelo，意为榅桲。早在古希腊时期，人们发现榅桲单独食用比较干涩，便用蜂蜜水煮成一种酸甜味的果冻。后来逐渐用这种方法来保存其他水果。
我开始实验用较少量的糖来做榅桲果酱。开始用了水果量的38%，榅桲变成橘红色，熬出来果酱已经非常甜了。榅桲摘下来以后，随着时间的推移，像其他水果一样，也会慢慢变甜，并不是只有涩味。玻璃罐子除了正常煮沸消毒，装上果酱之后再整瓶浸入开水中，煮沸十分钟，可以延长保存期限。通常一瓶果酱，打开之后也是两三个月吃完，无需更长的保存期限。
第二次用了19%的糖量，对我来说，甜度正好。我们通常搭配烤面包或者无糖酸奶来吃他。但是颜色是黄色，没有变红。看来糖也有让榅桲变红的作用。但是不知道保质期有多久？拭目以待。但是一定要放在冰箱保存。里面还加了香草豆荚，姜和一点点桂皮增加香味。
也发现Marmelade这个字特指柑橘类水果做成的果酱，比如橙子，柠檬，橘子，或者柚子。榅桲果酱也常会用marmelade这个字，而不是用jam（或者法语里面果酱confiture）。原来Marmelade这个字源自葡萄牙语Marmelo，意为榅桲。早在古希腊时期，人们发现榅桲单独食用比较干涩，便用蜂蜜水煮成一种酸甜味的果冻。后来逐渐用这种方法来保存其他水果。
我开始实验用较少量的糖来做榅桲果酱。开始用了水果量的38%，榅桲变成橘红色，熬出来果酱已经非常甜了。榅桲摘下来以后，随着时间的推移，像其他水果一样，也会慢慢变甜，并不是只有涩味。玻璃罐子除了正常煮沸消毒，装上果酱之后再整瓶浸入开水中，煮沸十分钟，可以延长保存期限。通常一瓶果酱，打开之后也是两三个月吃完，无需更长的保存期限。
第二次用了19%的糖量，对我来说，甜度正好。我们通常搭配烤面包或者无糖酸奶来吃他。但是颜色是黄色，没有变红。看来糖也有让榅桲变红的作用。但是不知道保质期有多久？拭目以待。但是一定要放在冰箱保存。里面还加了香草豆荚，姜和一点点桂皮增加香味。
When I started to make the quince marmelade, I found out that it’s common to use almost the same amount of sugar as the fruit! 75% to 100% sugar compares with the fruit amount. Sugar helps preserve. Jam has at least one year shelf life. Now I hesitate to buy the jam from the supermarket.
Marmelade often refers to the jam made with citrus fruit. I saw the term ‘quince marmelade’ too. Then I found out that the word ‘marmelade’ came from ‘Marcelo' in Portugal, which means quince. As far as in ancient Greece, people found quince dry to eat raw. They cooked quince with honey sirup to make it a soft and sweet jelly, as quince is rich in pectin.
I first used 38% sugar of the fruit weight. It tastes still very sweet to me. After sterilizing the jar, I put in the marmelade, cover the lid, then put the jar in the boiling water for another 10 minutes. It should stay for about 2 to 3 months in fridge after opening.
The second time, I put 19% sugar of the fruit weight, with ginger, vanilla beans and cinnamon. The sweetness is just right to me. The color is not as red as the previous one. Sugar also makes quince becomes more red. I will see how long it lasts.
You can enjoy quince marmelade with Manchego or other cheese, morning toast, cereal, crackers or plain yogurt.
Marmelade often refers to the jam made with citrus fruit. I saw the term ‘quince marmelade’ too. Then I found out that the word ‘marmelade’ came from ‘Marcelo' in Portugal, which means quince. As far as in ancient Greece, people found quince dry to eat raw. They cooked quince with honey sirup to make it a soft and sweet jelly, as quince is rich in pectin.
I first used 38% sugar of the fruit weight. It tastes still very sweet to me. After sterilizing the jar, I put in the marmelade, cover the lid, then put the jar in the boiling water for another 10 minutes. It should stay for about 2 to 3 months in fridge after opening.
The second time, I put 19% sugar of the fruit weight, with ginger, vanilla beans and cinnamon. The sweetness is just right to me. The color is not as red as the previous one. Sugar also makes quince becomes more red. I will see how long it lasts.
You can enjoy quince marmelade with Manchego or other cheese, morning toast, cereal, crackers or plain yogurt.
Quince: ripe in October and November in the bay area. Unique for the season.
Porched quince
Quince tart
Quince ephemeral: chiffon cake with quince jam, mousse with porched quince puree.
Truffle with quince jam