Preserved Quinces, suited for Vegetarians and Gluten-Free diet adherents.
In the heart of Morocco, a chance encounter with a neighbour named Shirley sparked a love affair with a mysterious fruit for one author. This fruit, known as quinces or "havushim" in Shirley's family, would soon become the star of their very own preserves recipe.
Quinces, inedible in their raw state, transform into a rare treat when cooked with sugar, water, and a touch of cinnamon. The taste is ethereal, reminiscent of apples with a strong perfume that brings to mind almonds.
The recipe for Tunisian Quince Preserves, penned by Sally, calls for 2 lb of quinces, 1.5-2 cups of sugar, 4 cups of water, juice of 1 lemon, 4 cinnamon sticks, and a 1-litre jar or four 250-ml jars.
To prepare the quinces, they should be soaked in water for several hours to soften them. After washing, scrubbing, halving, coring, and slicing into 1-inch thick slices, they are ready to be cooked.
The sugar, water, and lemon juice are cooked together until the sugar dissolves, and the cinnamon sticks are added. The cooked quince slices are then added to the pot and cooked for 1 hour to 2 1⁄2 hours, depending on desired consistency.
For those new to canning, Sally recommends seeking advice from Marisa McClellan's blog, Food in Jars. If canning the preserves, jars and lids should be prepared in the last hour, and proper canning rules and guidelines should be followed.
During the winter holiday season, the author will be gifting small jars of this delightful preserve to friends and family. Quince season in North America is brief, but they can be found in stores in November.
Interestingly, the author's ancestors were Slavic and lived in a region where they harvested wheat, hauled carts of grain and potatoes, and were not familiar with exotic spices, fruits, and treats. Their first encounter with quinces was a significant departure from their traditional way of life.
In Israel, quince preserves are often eaten around Rosh Hashana, signifying the sweetness of the upcoming year. This tradition adds a touch of nostalgia to the author's own recipe, reminding them of the generosity of Shirley's family, who provided leftover dry fruit, sweets, and clothes to the author's family.
For those unable to find quinces, the author advises waiting until October of the next year to find them. Until then, the preserve can be used as a syrup to sweeten soda water or cocktails if there is too much liquid left after cooking.
This Tunisian Quince Preserves recipe is more than just a collection of ingredients and instructions. It's a testament to a lasting friendship, a celebration of new experiences, and a tribute to the enduring allure of quinces.
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