Rustic quince apple jam uses quinces with the skins on to retain the most quince flavour, paired with a blend of spices; coriander, cardamom, cinnamon, vanilla bean. This rustic quince apple jam has a chunkier consistency than that achieved if the fruit is peeled and is amazing on a croissant or toast with butter or in a cocktail such as a brandy sour or quince variation on Harry Craddock’s (1930)…
Breakfast | Eggs | Pancakes | Compotes/ Sustainable Winter recipes
