High in pectin, quince are used to make jam, jelly and quince pudding, or they
may be peeled, then roasted, baked or stewed. The flesh of the fruit turns red after
a long cooking time. The very strong perfume means they can be added in small quantities
to apple pies and jam to enhance the flavor. Adding a diced quince to applesauce
will enhance the taste of the apple sauce with the chunks of relatively firm, tart
3 1/2 pounds quince
5 cups water
5 lemons cut in half
6 cups sugar
Wipe fur from outside skin of quinces with a damp cloth. Quarter and core fruit
reserving all cores, seeds etc. Place reserved cores and seeds in a cloth, tied
at the top with string.
Dice quinces with a knife or food processor. Put into a pan with water.
Thinly slice lemons, as for marmalade, and add to pan.
Simmer until fruit is quite tender, about 45 to 60 minutes. Watch carefully so
fruit does not boil over.
Prep Time: 20 min | Cook Time: 75 min | Total Time: 95 min