Comments on: Quince Preserve (Heyva Murebbesi)

By: Viky

Viky — Fri, 17 Feb 2012 23:06:53 +0000

mmm…. Looks good. Where can i buy them?

By: Mohammad Smid

Mohammad Smid — Fri, 14 Oct 2011 20:42:57 +0000

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By: momoftwins

momoftwins — Fri, 17 Dec 2010 17:44:10 +0000

Salam Farida I love Ayva also. Benim komsum gecen ay bana 1 cuval ayva getirdi from her farm. (just want to see if you can read turkish:))I made jam for everyone and my twins and I just devoured those ayvas as it is.. Recelin cok istah acici..
Selamlar

By: AZ Cookbook - Food From Azerbaijan & Beyond » Classic Dinner Rolls - Best Ever!

Sun, 21 Nov 2010 01:38:53 +0000

[...] with butter, knife pierced through it, ready for action. Another is waiting with a bowl filled with quince preserve to slather on roll halves, and the other is just waiting to gobble the rolls up just like that, in [...]

By: zerrin

zerrin — Sat, 13 Nov 2010 18:35:05 +0000

It looks so bright! I love quince too and I love to use it in some dishes or salads. the cutter you used looks so cute.

By: Ramil

Ramil — Sat, 13 Nov 2010 13:31:49 +0000

Mmm… delicious. looks like my mom’s preserve. Gonna eat some today :))

By: FARIDA

FARIDA — Fri, 12 Nov 2010 21:34:15 +0000

NAILE: Thanks for mentioning this:) It also applies to Azerbaijan:) We don’t like to waste anything.

MARI: Nice to have you back here, amiga:)

MAG: Nice to see you too:) CItric acid is optional. It acts as a natural preservative keeping a preserve good for a long time.

By: MAG

MAG — Fri, 12 Nov 2010 09:16:06 +0000

Oh my! I was looking for a simple quince jam recipe, and here you just posted it! Thanks a lot! I have some fresh quince and I didn’t want them to go bad.
I have a question though: What if I don’t use citric acid? Would it make a big difference? Thanks Farida :)))

By: Marysol

Marysol — Fri, 12 Nov 2010 05:02:02 +0000

Sorry Fari, but you couldn’t possibly love quinces more than me.

Although, I haven’t yet tried preserving them, I put them in just about everything, over ice cream, in Dutch Babies.
Maybe it’d be a good idea to try preserving them this fall, so I can enjoy them year ’round. So glad I thought of it

Lovely, as always dear!

By: Naile Gulsun

Naile Gulsun — Thu, 11 Nov 2010 16:48:32 +0000

Besides jams/preserves and compotes, we use Quince leaves, skin and its pits to make tea in Turkey. It’s good for soar throat and dry cough. We have a quince tree in our backyard in Turkey and nothing goes to waist. My mom dries the fruit to make compote and she also dries the pits and the leaves for tea . A solution for a dry quince is to bash it to death!