Kathi wrote:

> Bob Pastorio > wrote in message >...
>
>>The Joneses wrote:
>>
>>>Ellen Wickberg wrote:
>>>
>>>
>>>>Anyone have a really good quince jam recipe? Ellen
>>>
>>>Google My Quince Jelly Page. It has some recipes & lots of nice info.
>>>Edrena
>>
>>This weekend, I did this:
>>8 quinces
>>3/4 cup apple cider
>>2 1/2 cups sugar.
>>
>>Peeled and cored the quinces. Cut them into 1-inch pieces. Put the
>>quinces, juice and sugar into a crock pot and cooked it all until the
>>quince was soft, about 15 hours. Started to mash it to make it
>>slightly chunky and decided to use my wand blender instead. Made a
>>thick jam that set up very nicely.
>>
>>Made 3 1/2 pints.
>>
>>Three of us accidentally ate a whole pint on Sunday with crackers,
>>toast, grilled panetone and spoons. There was a suspicious thumb mark
>>in the jar, too, but nobody admitted it.
>>
>>Pastorio
>
>
> very amusing post, Bob. I've never seen quince or tasted quince so I
> don't know anything about it/them - did it really take 15 hours or are
> ya pullin' our collective legs? Sounds like your results were nothing
> short of spectacular!

No joking. I've done this slow-cooker quince jam several times, each
with different results, all good. One time, I cooked them on a very
low setting for a couple days with an equal weight of sugar. They
turned a glorious mahogany color and set up nicely. That batch was
chunks that stayed as chunks in a lovely matrix of jelly (cloudy
though it was).

Another time, I quartered the quinces and cooked them (peels, seeds
and all) in apricot nectar overnight and ran the whole business
through a food mill to make something more like a butter.

I've also actually made "proper" quince preserves and even once made a
quince pickle much like pickled watermelon rind. It was good enough,
but not good enough to repeat.

Pastorio