Quince~Coings~

I often read on my favorite French blogs a reference to "Confiture de Coings"~

Coings? What were they? Funnily enough I had never seen one here..I guess until I looked:)

When we were in Provence our most memorable breakfasts were at La Ferme De La Huppe..and one home made jam they served..the taste was unfamiliar to us and we loved it on our croissants..
Well after finding mes "Coings"..I made some jam yesterday and assuredly..this was the jam we loved there..so of course.. everytime we open the jar..La Ferme De La Huppe..Our beautiful table,the pretty decor..and good food..come right back to us..


It is here to stay with us..

I found a video of a recipe that I thought looked interesting here..

I modified the recipe by cooking it less long..so it was not like a gelée..just a thick rich jam..The addition of the vanilla sugar works for us..Our home smelled like heaven:)

I used just regular cane sugar..
La Recette

My way..
3 beautiful large Coings..Quince
1 kilo sugar
lemon
2 envelopes vanilla sugar or home made vanilla sugar
cinnamon
water
I peeled and quartered and cut up the quince and put in in a prepared bowl w/ water and lemon juice to prevent browning..
I put one kilo of sugar and two small glasses of water in a non reactive pot on my stove..once melted I added the drained quince.. some lemon juice..big rinds of the lemon and the equivalent of 2 vanilla sugar packets w/ one cinnamon stick..I omitted the cloves..My husband is not en amour with cloves..and I have never quite been en amour with that spice in a jam either..

I brought everything to a boil and simmered covered for ap 45 mins.. I then removed the cover and continued to simmer until it looked right to me..pink~ish ,orange~ish..but not like jelly..
I put it in my sterilized jars and hot water bathed it also....I like the new small jars I found in the states:) And I hope to make Diane's scones soon to try w/ this..:)they look divine..

It made 4 jars..

I know it is laden w/ sugar..this is a treat and we don't devour:) We are careful and savor..as a treat..
I love it~