To Preserve Quince (source unknown)
I found this recipe a few months ago and tried it with apples. It was amazing! The texture of the shredded apples with the thickness of the syrup provided a different experience from both applesauce and apple jelly. If only I could have tried it with Quinces!
30 years ago, my mother in law planted a flowering quince tree in our front yard. This summer, for the first time, it decided to bear fruit! I decided to try this out with those fruit. They were small, sour, and oddly shaped, but the end product is a sweet and unique medieval preserve that I will be submitting to a future A&S competition in Endewearde!
Here is the recipe, and a few photos of the process:
1 lb quince (or apples or pears)
1 lb sugar
1 C Water
¼ C Lemon juice (optional)
Core and pare the fruit. Over a strainer in a bowl, grate the fruit and reserve the juice. Set fruit aside. Over medium heat, dissolve sugar into water and fruit juice (add lemon juice if you plan to can the final product). When dissolved, bring to a boil. Add fruit gently, and skim off any scum from the top. Boil until fruit is tender. Place in canning jars or other desired storage container. Process if desired.
I found this recipe a few months ago and tried it with apples. It was amazing! The texture of the shredded apples with the thickness of the syrup provided a different experience from both applesauce and apple jelly. If only I could have tried it with Quinces!
30 years ago, my mother in law planted a flowering quince tree in our front yard. This summer, for the first time, it decided to bear fruit! I decided to try this out with those fruit. They were small, sour, and oddly shaped, but the end product is a sweet and unique medieval preserve that I will be submitting to a future A&S competition in Endewearde!
Here is the recipe, and a few photos of the process:
1 lb quince (or apples or pears)
1 lb sugar
1 C Water
¼ C Lemon juice (optional)
Core and pare the fruit. Over a strainer in a bowl, grate the fruit and reserve the juice. Set fruit aside. Over medium heat, dissolve sugar into water and fruit juice (add lemon juice if you plan to can the final product). When dissolved, bring to a boil. Add fruit gently, and skim off any scum from the top. Boil until fruit is tender. Place in canning jars or other desired storage container. Process if desired.