The subtle charms of quinces are easily revealed. Naturally occurring pectin in the fruit lets preserves set without added thickeners.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring quinces, 1/2 cup sugar, and the water to a boil. Cover, reduce heat, and simmer gently until quinces are tender, about 1 1/2 hours. Transfer quinces to a plate to cool. Reserve cooking liquid.

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  • Coarsely chop quinces, and return to pot (including seeds, cores, skins). Bring to a boil. Slowly stir in remaining 5 cups sugar and the lemon juice. Cook, stirring, until preserves are thick, orange, and register 220 degrees on a candy thermometer, about 25 minutes. Pass through a fine-mesh sieve; discard solids. Let cool.

Reviews (3)

19 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 1
Rating: Unrated
12/07/2010
What did I do wrong? I went by the recipe, and the preserves are YUMMY; however, it only resulted in 2 cups rather than 7.
Rating: Unrated
10/08/2009
I made the quince preserves last year (we have two trees). They are so delicious, and pretty. I will make the preserves again this year, and plan to make the cake to put them on. Yum!
Rating: Unrated
02/28/2009
I'd never tried quinces before but, when I saw a basket at the farmer's market, I snagged them up. This recipe turned out to be delicious and I had plenty of preserves to freeze for future use.
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