what to do with quince tree fruit?

ska1982

Hi !

I have a tiny little quince tree in the garden (inherited from the lovely lady who lived here before us)

Last year I tried to make quince jelly and miserably failed - which is a shame.

Any ideas what else I can try to make with the fruit this year? Any fool proof - easy recipes? I don't want it to go to waste.

TIA! (Please move if this is the wrong place, thanks!)

Sarah

padzster

"Quinces are not eaten fresh because of their astringency (due to high tannin content). Because of its high pectin content, it’s particularly popular for use in jams, jellies, and preserves. Quinces tend to hold their shape, so they are ideal for poaching, stewing, or baking as a dessert."

Tish_P

This one is easy! It doesn't set hard like a jam but is more like a slightly jellied sauce, and it's nice stirred into yoghurt or over ice cream. You can also use it in the place of honey or maple syrup in cooking, eg to glaze a ham.

Quince Glaze

Half a kilo of quinces (that's one of the huge ones from the shops, or loads of the little Brit kind!)
750ml water
750g sugar

Chop up the quinces (they are hard so use a good knife) and put the pieces - peel, pips and all - into a large pan with the water and sugar. Bring to the boil, then simmer for about an hour until reduced by half. Strain through a sieve into a clean jar and store it in the fridge.

thriftlady_2

I made quince jelly from some of the quinces on my tree. It is really easy.

Wash your quinces, chop them up into large chunks -no need to peel or core.

Put in a large pan (preserving pan is ideal) with enough water to just cover them. Bring to the boil and simmer for about an hour until the fruit is really soft.

Pour the whole lot, water and fruit pulp into a jelly bag or an old pillowcase and suspend over a bowl. Leave to drip overnight.

Next day measure the juice and for every pint add a lb of sugar. Bring to a rolling boil in the large pan.

Boil for 5mins -don't let it subside, there should be a mass of white bubbles. Watch it doesn't climb out of the pan though.

After 5 mins dribble a bit on a cold plate. Leave for a minute and push with your finger to see if it wrinkles. If it does it is ready to pot in sterilised jars (have them warming in the oven at 100 degrees-that will sterilise them too).

If it isn't set boil for another 5 mins.

Sometimes it seems like it will never set, I just give up and pot anyway. I store the jars in the garage where the cold firms it up and it turns out to have set after all.

I will be back with more quince ideas later. You could try a search on this board because I've definitely bored on about quinces before . Must go and watch Strictly Takes Two.

purpleivy

I cheated when my quince jelly wasn't setting. I gave up early on and added some pectin! IT's yummy now!

greenbee

Add sliced quince to apples for stewed apple/crumble/pie

TeresaO

My OH makes Quince jam or jelly, never had a problem with it setting, though
off hand as I don't make it I cann't remember the recipie sp?

T

lizzyb1812

Here's a link to a recipe for quince cheese. I first had this when I lived in Spain. It's firmer than jam, the consistency is a bit like Turkish Delight, although it's a bit granular rather than smooth. Great with cheese, ham, pork etc.

Wish I had access to quinces!

Lizzyb

http://www.waitrose.com/recipe/Quince_Cheese.aspx

thriftlady_2

TeresaO wrote: »

My OH makes Quince jam or jelly, never had a problem with it setting, though
off hand as I don't make it I cann't remember the recipie sp?

T

Making fruit jellies is a method rather than a recipe. See my post above. The ingredients are simply quinces and sugar. You can do the same thing with crab apples, redcurrants, plums, damsons and many other fruits.

Other things I do with quinces

Baked Quinces -I'm doing this tonight;)

Wash and core quinces -pretty hard going but worth it. Put in a nice baking dish. Fill the holes with sugar and top with a piece of butter (do not use margarine or other spread or it will be disgusting). Pour about a quarter of an inch of water in the dish and bake in the oven for about an hour at 180C until sift. The water and sugar will make a pink syrup. Serve with thick cream or yogurt.

Quince Vodka

You need a couple of quinces, a bottle of vodka (cheap is fine) and 8 oz sugar. Grate the quinces-I do it in the food processor, skin, cores and all.

Put quince in a large jar with sugar and vodka. Shake well. Keep the vodka bottle.

Put in a cool, dark place (garage) for 2-3 months. Shake it everytime you pass it. It should be ready for Christmas. Strain it back into the vodka bottle.

Stewed Quince

This is what I do with most of my quinces. Simply peel, core and cut into chunks. Throw into a pot with a spoonful of sugar per quince and a splash of water. Simmer gently until very soft. Taste for sweetness, add more sugar if necessary.

Eat with cream, Greek yogurt or on its own.

I freeze this in usable quantities.

Other ideas

Quince is popular in Middle Eastern and North African cuisine. Use in spiced meat stews. It is especially good with lamb.

Grate a quince to use in mincemeat instead of apple.

Make a sauce as you would apple sauce to serve with rich meats. I like to serve it with goose at Christmas.

Make a sorbet with it. Stew quinces in a sugar syrup, blend to a puree and churn in an ice cream maker.

Make quince cheese -a thick paste of sugar and quince which sets to become solid. You can cut it into little pieces to eat as a sweetmeat. The Spanish call it Membrillo.

Use any way you would use a cooking apple. Add to apple dishes.

thriftlady_2

Just wondering if the OP found any of the suggestions useful?

foxgloves

I think if I was you, I'd have another go at the quince jelly but use the preserving sugar with the pectin in it. I've never made it myself as I don't have a souce of quinces, but my friend made some and gave me a jar last Christmas. It is good with meats like roast lamb and I also stir a tablespoon of it into stews to add an interesting background flavour like you can do with redcurrant jelly.