Quince Paste

Quince paste is as old as the hills, being made in the Middle East and slowly spreading across Europe and indeed into Australia, primarily through our foodie icon, Maggie Beer. It must be one of the best uses of quinces.

You will find quinces in the green grocers in Autumn and again in Spring. They are long-keeping, so the appearance in the shops in Spring is a bit of an artifice, I am afraid, as their fruiting time is Autumn. I have such a love of this fruit – perhaps they remind me of my Grandmother. Years ago, I knew of a wonderful, neglected quince tree in the Clare Valley in South Australia, and each Autumn I would spend a weekend in this delightful region and come home with a bucket of quinces. One year, the tree had been removed, and I was devastated.

Since then, I have found that one of my friends has a quince tree, and every Autumn I still get my bucket of quinces. I feel blessed at this time of year, there is such an abundance of produce. It is as though nature is also preparing for Winter.

There are many recipes for quince paste. I use this one. I like the way that the long cooking intensifies the flavour. Serve with the creamiest of cheeses, or eat on its own as a sweet – sneak some for your midnight snack.

We have other Quince recipes too. Try Quince Jam/Jelly, Indian Quince Pickles, and Slow Cooked Sweet Spiced Quinces.

Other recipes that use the dehydrator include Sweet Potato Crisps, Beautiful Dried Capsicum, and Dried Mango.

Or browse all of our Quince recipes, and you might like to read about Autumn Preserving. Also, explore our Mid Autumn collection of dishes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005, and is part of our Retro Recipes series.

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Onion Jam | Onion Marmalade | Confit d’Oignon

The deep richness of this onion jam with its spicy undertones is a perfect winter condiment.

Onion Jam (aka Onion Marmalade or, as the French call it, Confit d’Oignon) is a great condiment to have on hand. Rich and deep with a spicy undertone, it is a great accompaniment to cheese, baked dishes, curries, roasted vegetables and more. It is a rich, gutsy mixture, great added to soups, on sandwiches with layers of grilled vegetables, or in a vegetable stack with lasagne sheets, at BBQs, or in toastie cheese sandwiches –  you will find lots of uses.

Are you looking for other Onion recipes? Try Onion Salad with Sesame Oil, Farinata with Tomato and Onions, Kanda Poha and Onion Pakora.

Perhaps you are looking for recipes for Relish or Chutney? Try Ousbacks Roasted Red Pepper and Apple Relish, Cumquat Chutney and Caponata Siciliana.

Feel free to browse our Onion recipes and Relish recipes. Or you might like to browse Sweet and Savoury Jam recipes. Check out our easy Early Winter recipes.

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Quick Lemon Marmalade

Late Autumn sees the first lemons, and jam is a perfect way to begin using them.

Autumn brings such a wealth of fruits that can be preserved in some way – Pomegranates, Quinces, Tomatoes, Crab Apples and new Ginger are abundant, and a few lemons are becoming available.

One easy way to use up a surfeit of lemons and provide breakfast jam for the coming winter is to make this quick lemon marmalade. No tedious slicing involved – it is all done by the food processor.

Are you looking for recipes that use lemons? Try Quick Pickled-Preserved Lemon Slices in Oil, Lemon Rice, and Lemony Sago with Coconut Milk.

Other jams that you might like to try are Quick Strawberry Jam, Tomato and Chilli Jam (savoury), and Cumquat Marmalade.

You might like to browse all of our Jams and all of our recipes for Lemons.  Or be inspired by our collection of easy Mid-Autumn recipes.

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Quick Strawberry Jam

Make delicious jam in 35 minutes.

At another time in my life I used to make Strawberry Jam in the middle of the night. I was going through a period of sleeping difficulties, and, hating lying in bed trying to sleep, I would get up at 1 or 2 or 3am and make jam. It can be made and bottled in just over half an hour, using the microwave. Then I would pop back into bed and sleep like a baby.

This is a “fresh” jam – that is, make it in small batches, store it in the fridge, and make another batch when it is gone. Truly, it is wonderful.

Are you looking for more Strawberry recipes? Try Strawberries with Lemon, Baked Strawberries, and Strawberries with Sticky Balsamic.

Similar Jam recipes include Quick Lemon Marmalade, Quince Jelly, and Cumquat Marmalade.

You might like to browse all of our jam recipes. Or browse our Strawberry recipes. Be inspired by exploring our Early Spring recipes. Continue reading “Quick Strawberry Jam”

Quince Jam | Quince Jelly

Deeply flavoured with hints of spices.

It is quince season, and friends with Quince trees bring buckets of quinces.  Each year we make Quince Jam.

We have other Quince recipes too. Try Quince Paste, Indian Quince Pickles, and Slow Cooked Sweet Spiced Quinces.

Or browse all of our Quince recipes, and you might like to read about Autumn Preserving. Our Jam recipes are here and here Also, explore our Mid Autumn collection of dishes.

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Tomato and Chilli Jam

A spicy sauce for all kinds of uses.

Welcome to the world of chillies. Where would I be without them? Indeed, lost in the culinary wilderness. A Tomato and Chilli Jam (jam in the loosest sense, more like a thick sauce) is another way to enjoy their wonderful heat, but with a touch of sweetness.

The jam is a great addition to any dish – tonight, for example, a pasta sauce of blended rocket, peas, grilled eggplant with a generous dollop of the Tomato Chilli Jam makes a wonderful, very late, Australia Day supper.

A wonderful accompaniment to dishes, served like a chutney. With dosa or other flatbread. With a stirfried vegetable or tofu dish, stirred into a soup that wants a little more spice, smeared over pizza or farinata.  Spread very thinly on toast and topped with bocconcini, fresh greens and herbs. Over plain rice. In a salad dressing. Drizzled over steamed or baked vegetables.

The possibilities are endless.

Although the recipe specifies fresh red chillies, for a layering of flavours I use 1 dried chilli, 1 red chilli and one green. I find using 3 chillies gives a wonderfully spicy sauce, but if you would like a milder sauce, use 2 chillies.

Are you looking for other Dips and Spreads? Try White Bean, Sage and Roasted Garlic Spread, and Salty, Garlicky Labneh. Ousbacks Roasted Red Pepper and Apple Relish is great too.

You might also like to browse our collection of recipes featuring chillies, and our tomato recipes. We have several tomato pastes and purees for you to try. Or see the things that we make from tomatoes and freeze for winter. Lastly, browse our Early Autumn collection of recipes.

Tomato and Chilli Jam Recipe

Tomato and Chilli Jam

Source : inspired by an old recipe
Cuisine: Italian?
Prep time: 10 mins
Cooking time: 45 mins
Keeps: 2-4 weeks in the fridge, depending how you use it. Unopened jars will keep longer. It can be frozen.

ingredients
1 kg ripe tomatoes
1 clove garlic, finely chopped
1 onion, finely chopped
3 fresh red chillies, finely chopped, or 1 dried and two fresh chillies or to suit your taste
3 – 4 cloves, or medium pinch powdered cloves
1/3 cup (60g – 65g) firmly packed brown sugar or granular jaggery
0.25 cup white-wine vinegar
1 tspn sea salt
black pepper, to taste

method
Combine all ingredients in a large pan, including the salt and pepper. Stir over low heat without boiling until the sugar dissolves. Then bring to the boil and simmer uncovered over a medium-low heat, stirring occasionally for about 45 minutes until the mixture thickens slightly.

If you prefer a smoother sauce, you can blend the mixture using a blender, food processor or immersion blender.

Spoon into sterilised jars. Seal while the mixture is still hot, and store in a cool dark place or the refrigerator. After opening, keep in the fridge.

Enjoy!

Tomato and Chilli Jam

This dish has become a firm favourite in Autumn. A couple of kg of tomatoes take just 45 minutes to turn into Tomato and Chilli Jam, and much of that goes into the freezer. Some is gifted to friends, and some – well, it gets eaten by the spoonful. It also makes a wonderful chutney, tomato chilli sauce, and a spread on toast, topping (for example) some roasted eggplant.

Tomato and Chilli Jam | A Life Time of Cooking

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Beetroot Halwa | Glossy, Buttery, Divine

A sweet Indian dessert.

This style of the Indian versions of Halwa are made of fruit or sweet vegetables such as beetroot and carrot, which are cooked down for a long time in ghee and sugar. They are intensely flavoured and delicious.

Halwas are very sweet, so they are meant to be eaten in small servings. This one would be good on its own or, in a Western style, with some cream or plain icecream. Because it is very jam-like, it is also great on thick Turkish toast, or stirred through a plate of porridge.

Are you looking for Halwa recipes? Try our delicious Banana Halwa.

Are you after other Indian Beetroot recipes? Try South Indian Beetroot Soup, Beetroot Fry and Beetroot and Carrot Subzi.

You might like to browse our other dessert recipes, and our other beetroot recipes. All of our Indian recipes are here. Or be inspired by our Early Winter recipes.

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Crabapple and Pomegranate Jelly with Rosebuds

Red jelly from green crab apples.

I have access to a lovely tree of green crabapples and in late Autumn, with its final lot of green fruits clinging doggedly to the tree, many more lie below nestled in the autumn leaves. It took me back to more rustic times, to days of jam making in my Grandmother’s kitchen, to stirring jam in large preserving pans with huge wooden sticks.

Are you after Pomegranate recipes? Why not make your own Pomegranate Molasses and Pomegranate Honey. Or try Green Olive, Walnut, Pistachio and Pomegranate Salad, Semi Dried Tomatoes with Pomegranate Molasses, and Tomato and Pomegranate Salad.

You might also be interested in our Jam recipes, and Apple recipes. Be inspired by our Mid Autumn recipes.

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Divine Cumquat Marmalade with Vanilla Bean | Kumquat Marmalade

What to do with Cumquats? Make marmalade, of course.

Aaah, Cumquats. Those little orange balls of sour citrusness. Cute, almost inedible. That is, except if you make Brandied Cumquats, Cumquats in Gin, Cumquats Pickle, Cumquat Olive Oil, Cumquat Marmalade, or use Cumquats in salads.
..K
Sometimes these little orange balls are spelled Kumquats.

Browse all of our Cumquat recipes, and our other Jam recipes. Or explore our Late Winter dishes.

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