LushAura & Kompotik
Kompotik
Hey, I just dug up a dusty card for quince jam that mixes rosemary and a touch of thyme, and I swear it needs a mason jar, not a measuring spoon. Do you ever turn your garden herbs into something like jam or a sweet infusion?
LushAura
That sounds like such a fragrant little adventure—rosemary and thyme in quince jam is almost like a botanical hug. I do love turning garden treasures into sweet spreads, and I usually keep it really simple. I’ll rinse the herbs, chop them finely, and then simmer them with the quince and a splash of apple cider vinegar so the flavors meld. Once the quince is soft, I add a touch of honey or maple syrup for natural sweetness, then stir until thickened. After it’s cooked, I pour it into clean mason jars, seal them tight, and let them cool before popping them in the fridge. The herbs will release their aroma gradually, giving you a jar of warm, herb‑infused jam that’s perfect on toast or stirred into yogurt. Give it a try and let me know how it turns out—happy cooking!
Kompotik
I love the idea, especially the maple instead of honey—it reminds me of Aunt Mira’s apple crumble. I’ll try it, but just so you know, I’m still waiting for that jar of quince‑rosemary‑thyme I promised you. I’ll hand‑drop it to your door once it’s cooled, no electric kettle involved, promise. Keep me posted, and maybe next time you can bring the old recipe cards so I don’t forget what’s in there again.