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?
Recipe for quince jam and quince paste from Marzia Brigante from the Punk Domestics trip to Italy in January, 2012.
The quince, in my opinion, is one of the most beautiful fruits out there. Creating a lucious condiment using quince is truely over the top.
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.
Tis the season to make some homemade quince paste to pair with your holiday cheeses!
Musings on the exquisite quince, and how to turn it into membrillo.
These are marmalades I made based on a 17th century English recipe for a cooking/book arts project I did last year. They are delicious and very easy!
If you are fortunate enough to get your hands on some quince, making this chutney is a must!
With their intoxicating floral scent and pre-historic good looks, quince are totally dreamy. A simple quince butter recipe from Autumn Makes & Does.
A sweet, tart and spicy preserve perfect for the Thanksgiving table.
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.
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