Quince is a fruit that I had never really had but always heard about. When we went apple picking, they had a few quince trees that were just beginning to turn ripe, so of course I had to pick some and try them.
They’re a bit like a cross between an apple and a pear, but you can’t eat them raw as they’re very hard, sour, and astringent. But, they cook down wonderfully into jams due to their high pectin levels in the core and flesh. When cooked, they develop these lovely floral aromas and flavors, and it’s sooo yummy. Bonus points because it turns into a gorgeous, rosy pink color, so it looks as good as it tastes.
Ingredients:
900-1000 grams raw quince (about 5 large ones)
enough water to go 75% of the way up the quince
