My grandmother made Quince Jelly when I was growing up (WWII).
I still have the tree, and there was a good yield from it this fall. I
sorted through the ones still on the tree, just before the big frost last
week, and found about 20 good ones.
Anyone have a good recipe for Quince Jell?

Or does anyone have any experience with roasted quince? -- similar to
roasted apples, I guess . . .

Jark wrote:

> My grandmother made Quince Jelly when I was growing up (WWII).
> I still have the tree, and there was a good yield from it this fall. I
> sorted through the ones still on the tree, just before the big frost last
> week, and found about 20 good ones.
> Anyone have a good recipe for Quince Jell?
>
> Or does anyone have any experience with roasted quince? -- similar to
> roasted apples, I guess . . .

Quinces have a lot of their own pectin, centered around the core mostly.
Y'all don't need added pectin at all.
From 10 pounds of older fruits (on sale from the farmer), I got 24 cups of
pulp, 8 cups of juice (don't squeeze the bag!). I did have to trim away quite
a lot of brown bits.
The quince jelly was a beautiful amber color, the butter (from the pulp)
was a lovely applesaucey color. I used 3/4 c. sugar per cup of juice, making
no more than 4 cups juice per batch, and 1/4 cup lemon juice per batch.
Gently boil to the gelling point, 208F way up here. 214F at sea level, I
think. I had no problem with the stuff firming up. The first batch I
overcooked and it turned to candy in the jar. Hard as a rock it was!
For 8 cups pulp for quince, made 11 cups product: I used 2 1/2 cups sugar,
1 teaspoon ground coriander, 1 teaspoon ground ginger, 1/2 teaspoon cinnamon,
1/2 teaspoon ground cloves, 1 teaspoon vanilla (or scrape a vanilla bean).
Added 2 cups of water because the pulp was so thick! You might want to adjust
the spices to taste, I wanted a spicy mix.
I mixed up a couple other recipes, one with strawberries & amaretto &
almond extract, but I liked the basic recipe best. The one with fresh ginger
and pineapple juice tasted pretty wierd to me.
Good luck!
Edrena

The Joneses wrote:

>> Or does anyone have any experience with roasted quince? -- similar to
>> roasted apples, I guess . . .

I don't think quince are good for that purpose. I don't believe they'd
soften.

B/

Brian Mailman wrote:

> The Joneses wrote:
>
> >> Or does anyone have any experience with roasted quince? -- similar to
> >> roasted apples, I guess . . .
>
> I don't think quince are good for that purpose. I don't believe they'd
> soften.
>
> B/

I believe that I've heard of roasted quince - an Arabian/Persian/Indian?
sort of dish. Can't remember, but a google oughta get it - I just got
114,000 hits on "roasted quince."
Edrena

Brian Mailman wrote:
> The Joneses wrote:
>
>>> Or does anyone have any experience with roasted quince? -- similar to
>>> roasted apples, I guess . . .
>
>
> I don't think quince are good for that purpose. I don't believe they'd
> soften.
>
> B/
They do, but mine never turn red ( as all the books say they should)

Jark wrote:

> My grandmother made Quince Jelly when I was growing up (WWII).
> I still have the tree, and there was a good yield from it this fall. I
> sorted through the ones still on the tree, just before the big frost last
> week, and found about 20 good ones.
> Anyone have a good recipe for Quince Jell?

Was it quince jelly or quince paste? The paste is often served
with manchego cheese.

Membrillo (Quince Paste)

2 lb quinces
1 lb sugar
juice one lemon

Wipe fur off quinces, quarter, steam in a little water till soft.
Rub through sieve. Boil sugar and 1/2 cup water, simmer for 10 min,
then add to paste. Microwave paste till thick - about 40 mins on
medium, stirring occasionally. Dry for several days in warm place.
Store in greaseproof paper or foil.

Variation: ground almonds in middle layer

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Thanks to all of you for you help and recipes. I made three batches, one
using McIntosh apples. I think the dry, hot summer took a toll on the
Quince because I didn't get the nice amber color and fragrance that I was
familiar with from a past trial. I varied the cooking times trying to
improve the color and flavor (three years ago when I tried this -- first
time doing anything like this -- I couldn't get the jelly to set, so I
recooked it and it gained color and flavor). Most of the recipes
specifically state to boil the juice only one or two minutes, but I wonder
if this is really long enough. I still had about five cups of juice left
over, so I froze it in aticipation of future experimenting.
Thanks, again, to all of you.

"Jark" > wrote in message
...
> My grandmother made Quince Jelly when I was growing up (WWII).
> I still have the tree, and there was a good yield from it this fall. I
> sorted through the ones still on the tree, just before the big frost last
> week, and found about 20 good ones.
> Anyone have a good recipe for Quince Jell?
>
> Or does anyone have any experience with roasted quince? -- similar to
> roasted apples, I guess . . .
>
>

Quinces are very fine when stewed with sugar. Prepare as you would stewed
apple, the taste of quince is quite different and they take on a very nice
pink colour when cooked. Very yummy with ice cream or cream, or in sweet
tarts or pies.

David

Sorry this is a bit late. I've been busy.

Quinces are really simple to do, wash em, not too much, chop em, not too
fine, place in a saucepan (pot??) and cover with water... Simmer till they
are PINK, not AMBER.. Now there are many hundreds of varieties of quince and
you may well have one that is different.

Strain the juice through a jelly bag (and you're right... Do not squeeze) I
let it drip for 16 hours or so. Then for every 500 mil of liquid, add 400
grams of sugar and cook till set DO NOT ADD PECTIN.. Not necessary.

Quinces are delicious roasted... Slow oven, place sliced quinces on an oven
slide (say cut the quince into 8 after you have peeled and cored it) that
you have oiled and allow to cook for about 90 minutes till the fruit is
pink. Sprinkle with sugar and return to the oven for 10 minutes to allow the
sugar to caramelise.

Now it can be that the fruit will still be tart, but it is meant to have a
slight tartness.

Peter Watson