What to do with Quince?
How to make Quince Preserves
Do you have a quince tree in your yard?
Recipe for Preserved Quince from an 1859 Cookbook
Choose very ripe quinces which are yellow and quite sound. Pare, quarter and core them. Put them into a little water and scald. As soon as they are soft, throw into cold water and put them to drain. Clarify and boil an equal weight of sugar. Put in the fruit, cover, and simmer for 15 minutes. Remove from fire, skim and pour the preserves into a pan. In two days, drain off the syrup, then boil it. Add the fruit and give the whole one boil, covered. Let it cool a little, and then simmer for 15 minutes. Leave it till the next day, and proceed as above, but boil the syrup. As soon as the preserve is cooled put it into pots, adding to each a little quince jelly
As stated this is from a cookbook printed in 1859.
It was assumed back then that everyone knew the procedures of putting up preserves!
Use modern day
SAFETY Canning Procedures.
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Santa Teresa Artisan Membrillo - Quince Jelly by La Tienda
We are excited to offer the very best membrillo quince preserve in Spain!
'Santa Teresa', the renowned producer from Avila, uses 100% fresh membrillo fruit, instead of concentrate or frozen fruit.
The resulting jelly is a natural companion to a well-cured manchego cheese.
This fine offering has been rated the very best by 'Lo Mejor de Gastronomia de Espana', the definitive annual rating book on Spanish food.
Perishable; requires expedited shipping -Wooden box holds two large portions of membrillo, each in a sealed plastic package.
Serve as a breakfast or dessert with good cheese . It can also be used instead of jam on bread, turnovers and other pastries.
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