Quince Apple Ginger Jam: small batch, big flavors

 I have a New Year's resolution, even though the new year is a month away. I vow to show more restraint when making preserves. In other words, more small batches!

It's easy for me to get caught up in larger batches of preserves when I'm looking at a 30 pound box of fruit, but today I'm being more realistic.

It's my gift to those of you who write to me and ask: "I have ONE quince...now what should I do with it?" 

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Preserving Kumquats is a sure way to brighten up a winter day!

6 pounds of "Nagami" Kumquats

Why do I love Kumquats so much?

Where do I start?

As some of you might know, I am obsessed with ORANGE. The color, the flavor, and the many types of citrus fruit in the orange family. I also like tiny versions of my favorite things. Miniature horses, bite-size candy bars and kumquats* all fill that bill.

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Quince, the Queen of Pectin

Well, I wasn't looking for her, but I was happy I found her just the same. I hardly ever see her around anymore, and so when I do bump into her, it's always a pleasant surprise. I'm talking about my old friend, her Royal Highness, Quince. She is, in my book, the unofficial "Queen of Pectin". 

In the early 80's I had a Quince tree in my yard in Wenatchee, and I don't think I fully appreciated it. That small but mighty tree required little care, yet gave back so much. The heady scent of it's blossoms could best be described as tropical, and every fall it's branches sagged with the weight of it's abundance of healthy fruit.

Every once in awhile now I see a small pile of quince amongst other "exotic fruits" in the produce department at the local QFC and I nearly faint because they are almost always quite expensive. Try $2.99. Each.

If only I had known in the 80's what I know now. But that goes without saying for a lot of reasons.

Quince. Pineapple Quince, to be specific. (As opposed to Apple Quince, which are fuzzy.)

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