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Does anyone else can quince or make quince jelly/paste?


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Every year I order 9 kilos of quince and preserve them -- they're my favorite fruit. (They're waiting for me in the kitchen, atm.) This year I bought an extra 3 kilos for jelly.


I don't see quince getting the love they deserve. Anyone else here a fan? Any favorite recipes or ideas you want to share? 

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Whenever I can get my hands on some quince, I use them in pretty much anything one might use cooked apples/pears. I often improvise: I've made a quick tart by rolling out some marzipan and pressing it into a tart pan, then filling it with sweetened pureed or chopped quince, a pinch of salt, and some black pepper.




Recently, I made a strew that included quince (also salsify, pork, and carrots in every colour but orange), because A. was reminiscing nostalgically about the food he almost remembers 9_9 from when he was very small and his parents lived in a sort of hippieish communal residence; he suggested something of that sort for dinner. Since he was about three when they moved away from there, he couldn't offer any practical suggestions for possible ingredients, so I went with the players that loomed large in the recipes from the health-food cookbooks my mother sometimes used when I was a kid: 1) cabbage/beetroot, 2) at least one now-obscure vegetable/fruit that hasn't been used much for half a century or more, 3) at least one vegetable so covered in dirt that you need a pressure hose to really clean it, and 4) at least one ingredient that is probably a terrible idea in the sort of dish in question, but may work out. I chose quince to cover the second and fourth elements (boyfriend firmly vetoed cabbage/beetroot), and perhaps surprisingly, it worked really well.




I also tried to make mostarda mantovana, and messed up really badly: I ended up with something remarkably ugly, and with an awful texture. Can't wait to try this one again!

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Michaela, aka "Mjx"
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  • 2 weeks later...

Three years ago I made quince jelly. Quince is readily available here in the summer, when small vendors in the mercado show up with the products of their family trees. This was my first experience with quince and I liked it very much. I poached some and used the rest for this jelly.


6 c. quince, packed, grated with peel

4-1/2 c. water

1 Tbs. lemon or lime zest

1/4 c. lemon or lime juice

4-1/2 to 5 c. sugar (I found the larger amount was better)

1 tsp. vanilla (stir in at end)

1/2 tsp. cardamom (optional)

1/2 tsp. nutmeg (optional)

1/4 tsp. cinnamon (optional)


Working around the core, grate the quince until you have 6 cups. Bring the water to boil and add the quince, lemon juice and zest. Reduce heat and simmer until quince is tender, about 10 minutes. Add sugar and bring to boil again, lower heat to medium-high, and cook uncovered, stirring occasionally, until jam turns pink and is thickened to desired consistency, about 30-50 minutes. Stir in vanilla and add optional ingredients, if desired--choose only one or two. Ladle into jars and process for 30 minutes (this is altitude adjusted for 7,000 feet--check your Blue Book for lower altitudes). 6 jars.


This is a little rough at first but matures nicely over time. I am still using the jelly and find that it's more refined than it was at first. Excellent with cheese. (By the way, I almost always add vanilla to my jams and jellies. Especially good with strawberry.)


I just realized that I'm out of quince jelly. Rats--I missed the season and will have to wait until next year. However I'm well supplied with fig jam, so it could be worse.

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Formerly "Nancy in CO"

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