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.

The Sacred Golden Apple: Quince

The quince is a very old fruit. It was cited around 600BC by the Greeks and Romans, and it is a component of middle eastern cuisine. The raw quince fruit is very fragrant, but the flesh is dry, astringent, and very hard. It is transformed with heat and becomes supple and edible. A little sugar doesn't hurt, either.

5 large quince is about 1kg gross and yields 6C quince and ginger.
6.75 large quince is about 800g net, and yields 5C quince, orange and cardamom.
1.25 large quince yields 2C quince jam.

Inspired by Christine Ferber and Claudia Roden.