These Italian Roasted Veggies in Oil are both delicious AND a great way to extend the shelf life of your veggies… what’s not to love?!
It is Quince season! Make the most of it with this super easy quince marmalade recipe. This marmalade is absolutely terrific spread on a slice of sourdough toast, can be used as a filling for a jam slice or tart, dolloped on top of fresh scones or better yet served as the perfect addition with a cheese platter and glass of wine. If you haven’t made jam or marmalade before, don’t be put off. This recipe is very basic and easy to follow and is well worth the effort in making your own preserve.
- Wash, quarter, and core the quinces.
- Quarter and seed, but do not peel the orange.
- Place the quinces and orange in a food processor and blitz on medium speed to coarsely chop. Do this only for a few seconds, you do not want to end up with a puree.
- Transfer fruit to a saucepan, add sugar, water, and orange juice.
- Bring to a boil until all of the sugar has dissolved.
- Reduce the heat and allow to simmer slowly, stirring frequently. Mixture will reduce by almost a third and is done when setting point is reached.*
- Once done, allow to settle for 15 minutes before transferring to sterilised jars and seal.
- Store in a cool dark place, or the refrigerator.
*To test when done drop a little of the mixture onto a chilled plate, it should set and wrinkle when you push your finger through