Organic Orange Quince Jam

A sweet embrace between the solar radiance of orange and the melting flesh of quince. This marriage of citrus fruits and old-fashioned fruits produces a noble, delicately perfumed jam, where each note evokes golden autumn, old-fashioned sweets and peaceful mornings. Season: Autumn Quince, a fruit with a thousand memories Sometimes just smelling the delicate aroma of quince is enough to transport you back to the comforting days of snacks from yesteryear. With its bright yellow hue, finely velvety skin and tangy taste, this autumnal fruit does not go unnoticed. Robust flesh for subtle flavors Quince, recognizable by its irregular shape, is distinguished by its firm flesh, which requires prior cooking. Little eaten raw due to its texture, it becomes tender and fragrant once cooked. Highly prized in baking, it is found in jams, jellies, compotes, cakes and even fruit paste. It goes well with apples, especially in crumbles or purees. Less expected, it also finds its place in savory recipes: simmered with lamb in oriental cuisines, or slipped into rustic soups in Eastern Europe. Smart tip: when the fine down covering the fruit rubs off easily, it's a sign that it's ripe. A thousand-year-old fruit Belonging to the Rosaceae family, quince has been a staple in human diets for nearly four millennia. Already cultivated in Antiquity, it was eaten with honey by the Greeks, while the Romans combined it with surprising ingredients, such as leeks. Today, the main varieties cultivated in France are the Champion, the Giant of Vranja and the Portuguese quince. Not very sweet but rich in vitamins, minerals and trace elements, quince is an excellent health ally. It is harvested between September and November.