AUTUMN VIBES!
I found myself incredibly busy these last weeks, with two beautiFull weekends, so much work and also a bit of an emotional rollercoaster, change of times, introduction to Scorpio season, from expanding summer to calming harvesting autumn… hhhhmmm (big breath in)
I have so much content to share but also so many things to address, plus I want to find time to interact with our fellow Bees on the Hive and not just post :3
All good tho, I found some calm in between all the chaos, in order to connect with nature and to create some food.
I would like to introduce you to our Quince tree in Panketal!
Photo of our tree
Photo of the fruits
Honestly quince is such an interesting fruit, it has a delicious sweet smell but when eating raw is quite sour and not so tasty.
Because of this, in Spain we make “dulce de membrillo” it’s like a quince jam but with a thicker consistency.
My version didn’t have the thick consistency, some of the jars were more like jam and with the time the y are getting thicker (1 week later) the reason is because I used brown sugar instead of white sugar :)
Here is how I made it
The recipe is incredibly easy to do, I followed a recipe from a friend.
2kg of Quince
1600gr of brown sugar (800gr per kilo)
1 lemon juice
1 glass of water
1 spoon of cinnamon (optional)
To cook: Stove, big cooking pot with lid, hand blender and wooden or plastic spoon.
Note: All the ingredients I used were organic.
Cut all the quince and weight them, I had 2 kg.
Put the quince in a big cooking pot, the water, the sugar, the lemon and the cinnamon. Basically all the ingredients.
Stir all the ingredients and put it to boil for 30 minutes.
Once the quince is soft, blend it on the pot.
Put he mix again on the fire and here it comes a little bit the intuition. At low fire, close the pot and stir it from time to time. Be careful ‘cause when it boils it spills!
I set an alarm for 20 minutes and I was checking in between and stiring. The longer it’s on the fire the thicker and stronger colour it gets, but be careful that doesn’t get burn in the bottom.
In the end I had it on the fire 60 minutes, in total 1:30
The Spanish way is that you know it’s finished when you stick the wooden spoon and it doesn’t fall to the sides.
Then I put the jam in small jars and I put them upside down in order to vacuum seal. I left it for 6h and then I put it in the fridge. Not all of them worked, one know it works when the top of the jar is sucked in. Then you can keep it in the fridge for months!
Some of the results :P
You can start enjoying the jam 24h after you took it out from the fire. Now it’s ready to be shared with all your friends and family.
I love mixing sweet and sour, this is the example of how I like to eat it the most: Brie, bread and quince sweet paste :)
Suggested presentation
All the photos are taken by me or there is a link from the source where I took the image.
Thanks for Reading, let me know if you like the recipe, if you have ever tried this food before and if you make your own version :)
This is my Instagram @@llunasoul.ink and for my art @llunasoul.art(under construction)
Versión en español
VIBRA OTOÑAL
He estado increíblemente ocupada estas últimas semanas, con dos hermosos (y llanos) fines de semana, mucho trabajo y también un poco de montaña rusa emocional, cambio de tiempos, introducción a la temporada de Escorpio, de la expansión del verano a la calma de la cosecha del otoño... hhhhmmm (gran inspiración)
Tengo mucho contenido que compartir pero también muchas cosas que tratar, además quiero encontrar tiempo para interactuar con nuestras compañeras Abejas en Hive y no sólo postear :3
Todo bien sin embargo, he encontrado algo de calma entre todo el caos, para conectar con la naturaleza y crear algo de comida.
¡Me gustaría presentaros nuestro arbol de membrillo en Panketal!
foto arriba del árbol y la fruta
Sinceramente, el membrillo es una fruta muy interesante, tiene un delicioso olor dulce pero al comerlo crudo es bastante agrio y no tan sabroso.
Por eso, en España hacemos "dulce de membrillo", que es como una mermelada de membrillo pero con una consistencia más espesa.
Mi versión no tenía consistencia espesa, algunos de los potes son más como mermelada y con el tiempo se están haciendo más espesos (1 semana más tarde) la razón es porque he utilizado azúcar moreno en lugar de azúcar blanco :)
Aquí está cómo lo hice
La receta es increíblemente fácil de hacer, yo seguí una receta de una amiga.
2kg de membrillo
1600gr de azúcar moreno (800gr por kilo)
1 zumo de limón
1 vaso de agua
1 cucharadita de canela (opcional)
Para cocinar: cocina, olla grande con tapa, batidora de mano y cuchara de madera o plástico.
Nota: Todos los ingredientes que he utilizado son ecológicos.
Cortar todos los membrillos y pesarlos, yo tenía 2 kg.
Poner el membrillo en una olla grande, el agua, el azúcar, el limón y la canela. Básicamente todos los ingredientes.
Remover todos los ingredientes y ponerlo a hervir durante 30 minutos.
Una vez que el membrillo esté blando, triturarlo en la olla.
Poner la mezcla de nuevo al fuego y aquí entra un poco la intuición. A fuego lento, tapa la olla y remueve de vez en cuando. Ten cuidado porque cuando hierve salpica.
Puse una alarma para 20 minutos y fui comprobando entre medias y removiendo. Cuanto más tiempo esté en el fuego, más espeso y más fuerte será el color, pero hay que tener cuidado de que no se queme en el fondo.
Al final lo tuve en el fuego 60 minutos, en total 1:30
La forma española es que sabes que está terminada cuando clavas la cuchara de madera y no se cae a los lados.
Luego puse la mermelada en tarros pequeños y los puse boca abajo para sellar al vacío. Lo dejé durante 6h y luego lo metí en la nevera. No todos funcionaron, uno sabe que funciona cuando se aspira la parte superior del tarro. ¡Entonces puedes guardarlo en la nevera durante meses!
Foto de los potes con algunos de los resultados :P
Puedes empezar a disfrutar de la mermelada 24h después de haberla sacado del fuego. Ahora está lista para ser compartida con todos tus amigos y familiares.
Me encanta mezclar lo dulce y lo amargo, este es el ejemplo de cómo más me gusta comerlo: Brie, pan y dulce de membrillo :)
Sugerencia de presentación con queso brie (también lo comemos con queso vegano)
Todas las fotos son tomadas con mí en mi IPhone 11.
Gracias por leer.
Mira mi Instagram @@llunasoul.ink y para mi arte @llunasoul.art(en construcción)
Traducción por Deepl con mi supervisión y cambios.
Good morning @llunasoul. Within your post you are using photos made by someone else, which are also not copyright free (throughout Hive it is forbidden to use someone else's photos that are copyrighted). And even if these photos were of your authorship, but you have published them before, it is also not allowed in Foodies Bee Hive. This also applies to the text, you are not allowed to use texts or paraphrases of another person, even if you cite the sources. I comment this last point so that you are informed.
If you read the community rules, and if you read the following posts, you will clearly see that this is forbidden in this community, so I will proceed to mute your post. Keep this in mind for future posts.
https://peakd.com/hive-120586/@foodiesunite/engesp-information-of-interest-for-all-users
https://peakd.com/hive-120586/@foodiesunite/engesp-suggestions-for-writing-posts-in-the-food-bees-community
Note: You can edit and apply the suggested corrections to remove the silence from your post.
Thank you, I was commenting this with my partner before because I wasn't sure if in this case it would be wrong. But I see it is, I have already edited the post.
In this case, I just have to erase the photo that is not mine, correct?
Thanks again for the the warning.
Hi @llunasoul
Photography and textual material (if any), which you do not own, that is what you must remove. Remember that the Hive platform is aimed at users who share only original and unpublished content. I'll check your post and unmute it. Thanks.
All right! Thank you so much :)
Your publication is already activated. For an upcoming recipe, try to document it with step-by-step photos. Incredible as it may seem, there are readers who are not familiar with cooking, and to make the recipes, they require a detailed step by step.
Thank you! yeah I've observed it on other posts today and I can understand why it could be helpful. In this case I didn't have more photos for this post. I will have this into account for next time 🙏🏽
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It is delicious! Really! I have tried it... Actually, I'm still nourishing myself on it.
Thanks beauty, for that sweet treat 😋
🥰🥰 yeah!!!! Thanks!
Thank you for sharing this post on HIVE!
Your content got selected by our fellow curator tibfox & you just received a little thank you upvote from us for your great work! Your post will be featured in one of our recurring compilations which are aiming to offer you a stage to widen your audience within the DIY scene of Hive. Next time make sure to post / cross-post your creation within the DIYHub community on HIVE and you will receive a higher upvote ;) Stay creative & HIVE ON!