So, like...a fruit butter? (I.e., reduced through cooking to a paste?) The quince-bacon jam is sort of like that.
Recipe: grind bacon "ends and pieces" then cook in a slow-cooker to render. Remove much of the fat. Add peeled, cored, sliced quinces and cook in the slow cooker uncovered to allow moisture loss, stirring regularly, until it's a desirable consistency. Pack in jars and refrigerate.
But I have limited bandwidth for recipes that require close attendance for a long period. I can do one batch of something like that, but not the entire harvest.
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Date: 2020-03-02 05:20 pm (UTC)Recipe: grind bacon "ends and pieces" then cook in a slow-cooker to render. Remove much of the fat. Add peeled, cored, sliced quinces and cook in the slow cooker uncovered to allow moisture loss, stirring regularly, until it's a desirable consistency. Pack in jars and refrigerate.
But I have limited bandwidth for recipes that require close attendance for a long period. I can do one batch of something like that, but not the entire harvest.