Lisa Atwood, Rebecca Courchesne, Rick Field

Quince Preserves

Preparation info
  • Makes

    4

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Quinces, which are downy, lumpy applelike fruits, must be cooked before eating. Their sweet, slightly floral flavor and high pectin content make them perfect for preserving. Serve these preserves as they do in Spain: on bread or crackers with slices of Manchego cheese.

Ingredients

  • 2 lb (1 kg) quinces, peeled, halved, and cored, with peels, cores, and seeds reserved
  • 3½–4 cups (

Method

Have ready hot, sterilized jars and their lids.

Place the quince peels, cores, and seeds on a square of cheesecloth (muslin), bring the corners together, and tie securely with kitchen string. Slice the quinces and place in a nonreactive saucepan. Add water to cover and the cloth bag and bring to a boil over medium-high heat. Reduce the heat to l