Quince.

- Quince Jam | LondonEats
To make the jam (makes around 7 large jars):

• 2kg grated quince (6-7 fruits), washed thoroughly
• 1 litre of water
• 1kg sugar (750g sugar is you prefer a less sweet jam)
• zest of 1 lemon
• juice of 1/2 lemon

Wash the fruit, and grate it. There is no need to peel, just keep going until you get to the core (but obviously, don’t grate the core).

Put the water into a large heavy-bottomed pot, and bring to the boil. Add the quince, lemon zest and the lemon juice. Reduce the heat, and simmer the mixture until the fruit is tender (approximately 10-15 minutes).

Now add the sugar and stir with a wooden spoon until dissolved. Bring to the boil, then reduce the heat and cook on a medium heat until the jam reaches the setting point (this can take a while – up to an hour – but keep checking and stirring regularly to be sure that the jam does not burn on the bottom of the pan). Once the jam is ready, put into sterilised jars.

Worth making? Yes yes yes! This jam really does not involve much more than preparing the fruit, cooking it long enough to reach the setting point and putting into jars. The flavour and colour are both elegant and really quite unlike the sort of jam that you usually see, so it makes a really nice addition to the store cupboard.


- Quince | SimplyRecipes.com

With Qυinces.

Beef With quinces
Veal Stew With quinces (Moshari me kidonia)
Vefa's Kitchen.
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More:
- On the Savory Side: 5 Quince Recipes | The Kitchn
- Slow-roast pork belly with quince - delicious. magazine
- Tunisian Lamb and Quince Stew Recipe - Chowhound

Quince.

How To Cook Quince — Cooking Lessons from The Kitchn | The Kitchn


Quince membrillo.
A classic way to eat quince – a paste which is traditionally served with Manchego in Spain. It is easy to make and stores well. Eat it with cheese, on its own, or add a little to flavour casseroles and sauces.

Makes 2kg

granulated sugar (for exact quantity see below)
2kg quince (or quince and cooking apples if you are short of quince)
a little ground cinnamon
Put the packets or bowl of sugar in a very low oven to warm up for about half an hour.

Roughly chop the unpeeled quinces and put into a pan with 300ml water. Cover and stew gently until the fruit is soft. Sieve or mouli the fruit and measure then purée. For each 600ml of purée, add 350g of sugar. Gently heat in a deep saucepan until the sugar has completely dissolved. Raise the heat and bring to the boil, stirring continuously to prevent it catching. As it reduces, it will spit and splatter, so cover your hand with a cloth.

After about 45 minutes the mixture will have turned a lovely reddish brown and will begin to come away from the side of the pan as you stir. Pour into baking trays lined with non-stick paper or an oiled mold. Leave, uncovered, at room temperature for 2-3 days before cutting into blocks or chunks.
- Quince membrillo recipe | Sarah Raven

- Ingredient Spotlight: Quince | Williams-Sonoma Taste:
Homemade Quince Paste with Manchego Cheese.
Quince Teacake with Sweet Syrup.
Quince Poached in Vanilla Syrup.

- Quince recipes | Nigel Slater | Life and style | The Guardian:
Roast quinces
Pickled quinces

- Quince | SimplyRecipes.com
- Quince tarte Tatin Recipe - David Lebovitz
- Vanilla-Poached Quince Recipe - David Lebovitz
- Rosy Poached Quince - David Lebovitz
- Celeriac In Olive Oil With Quince and Orange - Gourmet Kitchen Tales

in Russian:
- айвовое варенье
- Не пропустите сезон варенья из айвы! - stalic

Membrillo (Quince Paste).

- Easy quince cheese recipe (membrillo) | The Cottage Smallholder
- Membrillo (Quince Paste) Recipe | SimplyRecipes.com
- Membrillo
- Got Quince? Make Quince Paste! (Membrillo) — The Cheesemonger | The Kitchn
Membrillo (Quince Paste).
Method

Chop the quinces – there’s no need to peel or core them, but make sure the fur you sometimes find on their skin is washed off – and put them in a large saucepan with just enough water to cover.
Simmer gently for 30 minutes or until the flesh is really soft and collapsing.
Push the mixture through a sieve with the back of a wooden spoon, then measure the purée – there should be just under 1 litre.
Put the purée back in the pan with 450g sugar for every 600ml of purée.
Heat gently, stirring from time to time to help the sugar dissolve, then bring to the boil and cook gently for 30–40 minutes or until the mixture is so thick that if you scrape a wooden spoon through it, the purée parts and leaves a clean line at the bottom of the pan.
You need to stir frequently and get well into the edges of the pan to make sure you don’t leave bits that could stick and burn, and be careful not to get splashed by hot, bursting bubbles of purée.
Spread the mixture into lightly oiled dishes or moulds, or pot in clean, sterilised jars.
The membrillo will set firm as it cools and will keep for up to 6 months in the fridge.

Quince Membrillo is equally lovely, but I also like to make a jelly, which I store in little jars.
Quince jelly
Summary:
This is very easy to make.
If you haven’t a jelly bag, line a colander with a large piece of muslin standing over a bowl to catch the juice.
Serve the jelly with lamb and game dishes or just with toast and butter.
Quince Cydonia japonica belong to the same family as apples and pears (Rosaceae), the shape resembling either one.
Quinces are hard and cannot be eaten raw but they have a wonderful, fragrant flavour when cooked.
The seeds contain a high proportion of pectin so quinces make excellent jellies as do the ornamental fruit of Chaenomeles.
To me the smaller fruits of Chaenomeles are often more likely to be in the garden waiting to be put to some use in the kitchen.
Wedges of peeled quince give depth of flavour to an apple pie or crumble.
Ingredients:
1/2 kg sugar
1/2 litre (1 pint) quince liquid pulp
Details:
Achieving the perfect results
Wipe the fruit, cut it up roughly but do not core or peel.
Put the chopped fruit in a pan, barely cover with water and simmer until soft and pulpy.
Strain through a jelly bag overnight.
Measure the liquid, for every pint add 500g granulated or caster sugar.
Add the sugar to the pan with the strained liquid and over a gently heat, stir until the sugar is dissolved. Once dissolved boil for 10 minutes.
Test for setting by spooning a little on a plate, cool for a few minutes push your finger through the jelly and if it wrinkles it is ready for setting.
The colour should be a glorious pink.
Pour into sterilized jar, seal and label.