The good news is that the quince has cooked up beautifully and tastes wonderful. ( ** I added the juice of 1 lemon after a taste test a couple of hours after cooking. It needed some sourness added as it was too sweet.) We tried it out after 8hrs of cooking in the crockpot and found it was a lovely ruby red, but more like jam than the thick texture to put into molds for 'cheese' (or quince paste, as it's sometimes called). So, some of it was taken out and put into some jars before turning the crockpot back on the try and get a thicker consistency.
The bad news is that the remaining quince jam still didn't get thick enough. In fact, I had to turn it off as I was getting very concerned that it would develop a burnt taste. I've ended up with a thicker version of the jam with a stronger flavour, which is still edible; I just didn't get to the really thick stage.
Here you can clearly see the difference:
On the left, the thinner 'jam',
and the thicker result on the right
... which the children have already been
enjoying with cheese & crackers!
Maybe next time I'll just try making this in a regular stove-top saucepan. An open saucepan and a higher constant temperature may remove more of the moisture, giving me a thicker consistency.
* * * * *
Whilst I was experimenting with this interesting fruit, Mariposa was working on her science experiment. She has been learning about the digestive system, using Sonlight Science 5.
Here Mariposa has been seeing the effect of detergent (the emulsifier) on oil and water. It was set up to show how bile breaks up fat molecules as food passes into the small intestine.
Of course .. who can resist the urge to make bubbles afterwards!
Thank you for dropping by!
2 comments:
Wow! It really did turn red! As long as it tastes nice you will find a way to eat it, I'm sure.
Oh, I love quince. The ruby red is so pretty.
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