more quince jam

a friend of mine has made jams up the gazoo... don't know how she does it, between the house, the kitchen, the kid, the blog and last but not least, i suppose, a husband.

i made quince jam again, all jahre wieder. let me tell you, you can't do this on the quick. not in the evening, between a game of bridge. you may be mercurial, even sprightly swift, but once your liquid reduces to the dreadful point of a tawny umber, you're done. burnt, scorched, not yet charred, and you think you might save it, but the arid flavor of your jam will tell.

this year i got a fine gift, a boon of good fortune in the way of seven large and fuzzy quince fruit. still on the leaf, light perfumed, lovely to look at, the fruit sat on the dining room table in a bowl, ornament, soon to be jam. the seven made it to the fridge, fell from my mind until stephanie prompted for quince jam. would go nice with your salmon, that pork, even rouladen, what ever...

i consulted briefly with my friend, how to cut these stony globes into quarters, i was afraid for the edge of my knifes. so out came the kindling hatchet and quartered they lay. in a previous bloging, a couple of years ago, this is what i recommended then:
peel, seed and quarter the quince. steaming the quince for a while softens the fruit and helps with this as quince are typically wooden. easier said than done this time around, but i managed.
cook quince covered in water for about thirty minutes, set aside to cool for thirty minutes or more. drain and place fruit into cuisinart  pulse with metal blade till sauce like. cook fruit together with sugar and wine at high heat for a few minutes, then simmer, stirring often to prevent scorching, about forty-five minutes. at jam-like consistency fill three small freezer bags with the quince jam and freeze, eat the rest, once cooled on well buttered toast or serve aside a steamed striped bass, or for that matter any steamed fish of your choosing.
since it seems i can't ever do the same thing twice, i softened the quarter rocks with 'ye old kitchen white wine' until they started to fall apart. after enough cooling i peeled and cored the stuff, set it aside and ran the quince-meat through the cuisinart. i added peel and core back to the pot, together with honey and vanilla, as well as a godly amount of sake. this bubbled on medium heat for thirty minutes, got strained and here is the spot during which you must watch the pot boil. reduce! use a long handled silicone spoon and keep the stuff going round and round and around. eventually it will turn golden - and this would be perfection. cut the heat and carefully ladle the fruit from the cuisinart to the gold. like this. this is it. 

when it's cool enough to taste you might want to add some of your favorite flavorings, then proceed as above. yes?