Hello, I went to help my brother with his home, and came back with a few quince.
I know I will be making quince cheese, but I don't know what else I could make.
The white bag weight 12 kg, so I'm estimating having around 60kg of quince.
by Piliste
5 Comments
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I can only eat so much quince cheese (membrillo?), so as others have said, I make quince jelly, I canned some of the juice (sorbet, maybe?) and the make combinations like strawberry quince or blueberry quince in the same proportions/ingredients as those fruits by themselves. Cardamom quince jam has a similar taste/feel as other fruit butters.
I have also read about canning slices similar to apples for pies and compotes later. I have not done this, though.
Slo-Mo-7
I cook it down and mash like applesauce and put it in my steel cut oats all winter. So delicious!
SnooWoofers3028
These aren’t canning, but I’ll mention them anyway since others have already mentioned good canning recipes:
You can sub quince one-for-one in any fall apple baked good. The only change you need to make is cooking the quince slices till soft before incorporating because they need more cooking than apples to soften. Pie, crisp, fritters, galettes, cakes, etc.
Delicious in place of plum with roasted pork tenderloin.
Use it to sweeten butternut squash soup (in place of apple).
Use it in a chicken tagine instead of apricot/date/raisin.
Boil sliced quince, save the juice, and mull it as you would apple cider. This is my favorite fall beverage – I add warming spices, orange, and bourbon. Use the strained out pulp for membrillo, freeze it into cubes for smoothies, or bake it into a quick bread as you would banana.
Make mogua (Korean macerated quince-ginger-honey tea).
Cook it till soft and then macerate it in your liquor of choice for a month or so. Quince gin martinis are great.
5 Comments
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For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
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https://ask.extension.org/kb/faq.php?id=887603
Quince preserve at that link.
NCHFP has quince jelly as well.
https://nchfp.uga.edu/how/make-jam-jelly/jellies/quince-jelly-without-pectin/
I can only eat so much quince cheese (membrillo?), so as others have said, I make quince jelly, I canned some of the juice (sorbet, maybe?) and the make combinations like strawberry quince or blueberry quince in the same proportions/ingredients as those fruits by themselves. Cardamom quince jam has a similar taste/feel as other fruit butters.
I have also read about canning slices similar to apples for pies and compotes later. I have not done this, though.
I cook it down and mash like applesauce and put it in my steel cut oats all winter. So delicious!
These aren’t canning, but I’ll mention them anyway since others have already mentioned good canning recipes:
You can sub quince one-for-one in any fall apple baked good. The only change you need to make is cooking the quince slices till soft before incorporating because they need more cooking than apples to soften. Pie, crisp, fritters, galettes, cakes, etc.
Delicious in place of plum with roasted pork tenderloin.
Use it to sweeten butternut squash soup (in place of apple).
Use it in a chicken tagine instead of apricot/date/raisin.
Boil sliced quince, save the juice, and mull it as you would apple cider. This is my favorite fall beverage – I add warming spices, orange, and bourbon. Use the strained out pulp for membrillo, freeze it into cubes for smoothies, or bake it into a quick bread as you would banana.
Make mogua (Korean macerated quince-ginger-honey tea).
Cook it till soft and then macerate it in your liquor of choice for a month or so. Quince gin martinis are great.