Last month, I came to grips with the fact that I really just don’t like quince. I think they taste like eating roses, and not in a good way. The problem is that I still have two bushels of quince sitting in the pantry looking a little worse for wear and I really hate wasting food. I’m going to need to do a couple projects to use them all up, but this is attempt #1 at creating something we might enjoy. (That last project I did was membrillo, and I thought it was foul). My original inspiration was this recipe for roasted pears and quince in white wine with tangerine zest which looked like it would be lovely adapted into a shelf-stable canned recipe. I ended up making quince slices white wine syrup infused with rosemary and tangerine zest that I’m hoping to use for some savory applications instead of just dessert. I feel like I might love them with some moroccan-spiced roast chicken and homemade flatbread or in a tagine with slow cooked lamb. I’m going to let the jars sit for a week or two for the flavors to come together and then give it a try. QUINCE SLICES IN WHITE WINE SYRUP
Makes: 4 quart jars
Cook Time: awhile. peeling quince is kind of a pain.
- 8 lbs. quince
- 2 tbs. lemon juice
- 4 c. water
- 4 c. dry white wine
- 4 c. sugar
- zest and juice of 1 tangerine
- juice of 1 lemon
- 1-2 sprigs of fresh rosemary
Prepare the quince:
Rinse them under running water to remove the grey fuzz on the outside, then peel off the skin. Remove the core and cut into 1/2″ thick wedges. As you’re working, put the wedges into a large, nonreactive pot with water to cover them (about 12 cups.) and 2 tbs. of lemon juice to prevent the fruit from browning. Once all of the fruit is cut into wedges, put the pot on the stove and simmer for 30-45 minutes.
While the quince are poaching, fill the boiling water canner and bring to a boil and prepare 4 quart jars and lids.
When the quince are fully cooked, drain them in a colander* and set aside for a minute. Put the pot back on the stove and add the ingredients for the syrup: water, wine, sugar, tangerine zest and juice, lemon juice and a sprig of rosemary. Bring to a simmer and cook for a couple minutes, stirring to dissolve the sugar. Transfer the cooked quince slices from the colander back into the pot with the syrup and simmer everything for a few more minutes. Ladle the quince slices and syrup into hot, clean jars leaving 1/2″ headspace. Remove air bubbles with a chopstick or plastic spatula and adjust headspace. Wipe rims, attach lids and process for 15 minutes, adjusting for altitude if necessary.
*You can save the cores, peels and poaching liquid to make quince pectin stock if you want.
P.S. See that little green spatula? My mother in law gave it to me for Christmas. At the time, it seemed like a random little stocking stuffer, but I’m obsessed with it and have been using it for everything. It’s perfect for removing air bubbles from jars!
P.P.S. You may notice in the top picture that I actually totally failed on removing the air bubbles from one of the jars and the headspace isn’t right at all. We’ll be using that jar first since it won’t have the shelf life that the others will.