Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Betsy is lucky enough to have a neighbor w/ quince trees! She walks us through the process of making jelly and then using the quince pulp to create membrillo, which is a firm paste traditionally eaten in Spain with Manchego, at breakfast or dessert.
On day one of the Punk Domestics trip to Italy in January, 2012, we made three kinds of preserves with Marzia Brigante: Quince jam, pear jam with aromatic spices and savor, a conserve made with apples, pears, quince, nuts and saba.
Quince are an aromatic fruit similar to apples or pears. I am lucky enough to have 2 trees growing in my backyard. Every year I look forward to making brandied quince, and most of all, quince paste; also known as membrillo.
An ancient fruit, preserved as a sweet to serve with tea or with cheese. I made the lighter Sicilian version, more like a fruit paste. The Spanish version Membrillo is cooked to a darker color.
