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I love quinces. The best way is to cook them very slowly in sugar syrup (slower the better - at least 6 hours). You end up with an amazingly fragrant dark red s
by danieltillett 11y ago
I love quinces. The best way is to cook them very slowly in sugar syrup (slower the better - at least 6 hours). You end up with an amazingly fragrant dark red syrup.
I don't care for the texture of quinces (too gritty), so what I do is add halved pears to the quinces about 2 hours from the end. This way you get quince flavoured pears - fantastic warm with vanilla ice cream.
- david-given 11y agoI grew up around some quince trees, and my mother made a lot of jelly. It's great, although she did complain that segmenting them prior to the boil was a bit like trying to chop up billiard balls. (The thing I really miss, though, is wild raspberry or bramble jam. Mmm...)
- danieltillett 11y agoYes they are certainly hard to cut up. My wife can't do it. I used to have a raspberry patch - nothing nicer than wandering out on a warm morning and gorging fresh raspberries - certainly more fun than getting caught up in a bramble.
- ghaff 11y agoIf you want to make jelly (or quince butter), just boil them until they're soft and process them through a food mill. No peeling or cutting up of hard fruit needed.
- danieltillett 11y agoI have never actually made quince jelly - to me quince is a stew fruit cooked in chunks the same way baked stone fruit are eaten. A big sharp knife and some strength will get you there :)