Quince jelly 01 01 2003 - 00:05 - jam - quince Quinces are unusual because they are only edible when they are cooked. When used to make jam, and in particular to make jelly, they reveal their true taste; tender, strong and sweet.
They are often used in cooking, sautéed in butter, as a sweet-sour accompaniment for poultry and pork, as well as for fresh foie gras. A little-known fruit that merits a better position in the world of gastronomy.
Cherry jam 01 01 2003 - 00:05 - jam -cherries Out of all the classic jams, this could be the most flavorful, and since there are so many different varieties of cherry, you can endlessly adjust the taste and aromas. Nevertheless, you should opt for sweeter, juicier varieties with firm skin, such as red Burlat or Bigarreau cherries.
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