4 shades of quince

Jam: 4-5 pounds were washed, cut up and cores were composted. Add zest strips from one lemon, add water short of the top, and cook for about 30 min, then run through a food mill. Measure 5-1/2C max at a time, add 90-100% sugar by volume, and 1/4C lemon juice. Cook to jam state for nearly an hour, put in jars with ½” headspace and process in boiling water for 10min, rest for 5min before removing.

Batch 1 (3pints) was a nice red color. Batch 2 (2pints) was lighter, and Batch 3 (2C) was lighter still. Each successive batch was on the stove for less time (was I getting impatient? Yes.) – note to self: cook longer for deeper color.

Colors (from the left): a stack of membrillo, jam batch 1, jam batch 3 on top of jam batch 2.

Blushing in small batches

7 large ones are about 5 pounds. Bought on Thursday, boiled and drained Friday and overnight, jelly Saturday, membrillo Sunday late afternoon and evening.

Jelly: strain through clean dishtowel. 5c juice + 4c sugar + 1/2 lemon juice yields 5c jelly. Test for set on a cold plate. Continues to jell one day later. 10min processing, 5min before removing from pot, 8-1/2c total.

Membrillo (Paste): Run solids through food mill with a coarse disk.
3c solids + 3c sugar + 1/2 to whole small lemon's juice yields 3c.

Bring to boil then cook over very low slow heat for nearly an hour (until stiff). Brush veg oil in hot jar, allow 1/2" headspace, remove bubbles and smooth off the top. 10min processing, 5min before removing from pot. 8c total.

Slow food blushes as it heats up.