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Quince recipes [moved from General Chowhounding]

  • m

I just got a case of quince (40 count) at work and I'm going to cook some of them down into jam. Does anybody have any favorite recipes (including jam)? Thanks in advance!

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  1. Make jelly, not jam. Quince jelly is both tasty and lovely to look at, which quince butter/jam is not.

    While you're at it make quince syrup, too (thin jelly). Very good on pancakes, french toast, etc.

    1. c
      Caitlin Wheeler

      Another good one if you get tired of canning and cooking and eating is to make quince brandy -- wash the quinces well, cut into quarters or eighths, and put them in a big jar and fill to the top with brandy. Add a half a cinnamon stick, and a teensy piece of star anise if you like (it can have an overwhelming flavor). In six weeks, you'll have a lovely flavored digestif.

      1 Reply
      1. re: Caitlin Wheeler

        Sounds like a good idea. I have way too many quinces. Do you store it in the fridge?

      2. Quince Marmalade, French Provincial Cooking, Elizabeth David:

        "It was from 'marmelo,' the Portuguese name for quince, that the word marmalade came into the French and English languages.

        "Rub the fruit with a cloth to remove the down; put it in a preserving pan and cover completely with cold water. Simmer until the fruit is soft enough to pierce with a thin skewer; don't let it cook until the skins break. Extract the fruit, and when cool enough to handle, peel, slice and core it. Return the cores and the skins to the same water in which the fruit has cooked, and boil until reduced by about a third, when the juice will have just begun to take on the characteristic cornelian color of quince jelly.

        "Strain this through a cloth. Weigh the sliced fruit; add its equivalent in white sugar. Put the sugar and fruit, together with the strained juice, back into the preserving pan and boil gently until the fruit is soft and translucent and the juice sets to jelly. Skim off any scum that has risen to the surface before turning off the flame. Put into warmed jam jars, cover with a round of paper dipped in brandy and tie down when cool."

        I myself would go to the trouble of a boiling-water bath for the filled jars.

        I don't pooh-pooh quince butter the way Sharuf does, either. I just opened a jar that I got as a gift and it is ambrosia.

        Good luck!

        1 Reply
        1. re: heidipie

          It's the appearance of the lovely jelly that beats the jam/butter version. An esthetic preference. Flavor-wise they're probably equal.

        2. I've made jelly from quince poach that has been used 2 or 3 times.Reduce it Slowly,and you will obtain a deep red,delicious jelly.I make poach by boiling the peel and cores in water,then strain out the juice;add sugar and some white wine for acidity...and poach the quince slowly,at a low simmer.Jam has to be made the same way-by very slowly cooking the sweetened puree,stirring,stirring,until it becomes thick.Quince contains a lot of natural pectin,and jells quite a bit on its' own.

          1 Reply
          1. re: M.K.

            If you can reduce the liquid at a low temperature; say 80 degrees Fahrenheit , in a vacuum, you will save all the subtle flavors that would otherwise be boiled off. Vacuum distilling equipment has gotten pretty cheap of late, and is being used by many chefs and hobbyists.

          2. Lucky you! A quince grated into an apple pie adds a lovely flavor. Quince cheese--what the English call sort of solid sliceable jam--is also heavenly (make it the same way you do jam--just cook it a lot longer and thicker.) Any apple jam/butter/jelly recipe if you add a few quinces is in fantastic.