Quince (Cydonia oblonga) are the unsung stars of my autumn larder, each resting like an artful still life awaiting a transformative trip to the kitchen. The beefy little orbs tend to be hard as rocks, but release a fruity perfume when appropriately ripe. Their real magic (in addition to outward beauty) comes when the fruit is cooked, at which time it softens further and turns a rich blush or rusty orange, depending on the variety.
When I share my quince, I’m always asked, “Well what do you do with them?” I happily share two recipes. One I’ve already posted: Quince Chutney; and another big favorite I will provide here, Quince Marmalade.
Why Make Quince Marmalade?
- Easy to make
- Just a few ingredients
- Sets easily, as quince is pectin-rich
- Creates a jewel-like jam, with chunky marmalade bits
- Flavor is tart and unique
- Works well for sweet and savory foods, as a jam or an accompaniment to cheese and Charcuterie.
Quince Marmalade Recipe
- 5lb Quince
- 5 cups Sugar
- 2 lemons or limes (juiced)
Quince Marmalade is a fine autumn treat, well worth making. If you've never made jam or jelly before, this is a great recipe to try, as it is quite foolproof, and easier to make than most preserve recipes that require setting the fruit to a jellied stage.
|Wash and chunky chop 3 pounds of quince, no need remove cores or seeds.|
|Put chopped quince in a stock or soup pot. Add enough water to come up to the top of the chopped quince.|
|Simmer until quince is soft, about 30 minutes. Remove from heat and strain liquid, discard quince pulp (compost or feed to the chickens)|
|Pour strained liquid into a preserving pan or stockpot, and add sugar. Simmer on low heat to dissolve sugar.|
|With remaining 2 pounds of quince, remove cores (as you would an apple) and grate with medium grater, skin and all.|
|Added grated quince to stockpot of sugared quince liquid, continue to simmer. Add lemon or lime juice, stir regularly to prevent scorching|
|Simmer until marmalade thickens and changes color from apple white to a glossy rose blush .|
|When you think the marmalade is thick enough, shut off the heat and let it sit. When cooled, check to see if it is a thick marmalade consistency. If yes, then just reheat and simmer to soften the marmalade, and then jar up (1/2-inch head-space) for a 10-minute water bath.|
|If you found the marmalade too runny, just reheat to thicken and then jar up. Quince is a pectin bomb and will solidify more readily than most fruits.|