Quince Pickle

Preparation info

  • Difficulty


  • Makes

    6 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

The taste is pleasing, the color is a tempting apricot-peach


  • 8 quince, peeled, cored and quartered
  • Whole cloves
  • 2 oranges, sliced, seeds removed
  • 6 c. sugar
  • 2 c. vinegar
  • 1 (3) stick cinnamon
  • 1 firm apple, peeled, cored, diced


  • Cook quince in a little water until tender; drain, reserving the liquid.
  • Stick 2 cloves in each quince piece.
  • Combine sliced oranges, sugar, vinegar, 1½ c. liquid from quince (add water if measure is short), cinnamon and apple. Simmer over low heat 10 minutes. Add quince and simmer gently 30 minutes.
  • Fill hot jars with fruit and pour on syrup to within ½" from top. Make certain syrup covers fruit. Adjust lids. Process in boiling water bath (212°) 20 minutes. Remove jars and complete seals unless closures are self-sealing type.