flooded with quince -- recipes and suggestions for what to do with it

A kind friend has flooded me with quince. I've already made a quadruple recipe of quince paste and 13 jars of quince jam. Does anyone have any suggestions how else I can preserve them? I still have lots left and none of my cookbooks have more than a token recipe (if that).

Thanks!

Welcome to permies Jeannette.

How about some Quince chutney?

really good in meat dishes. also an excellent addition to apple juice and cider. good in pies alone or with other fruit. mixes very well with medlar.

Oh, boy. The semi-sweet quince wine I made a couple years ago was THE best wine I've ever made, and near the top of the list for best drink I've ever had.

I used one of these recipes: http://winemaking.jackkeller.net/reques51.asp

Afraid I can't say which one.

Congrats! That's a wonderful gift. This thread at TheKitchn has lots of ideas - check out the comments to see what appeals.

In general, I love quince with meat - lamb, pork, that kind of thing. Preserves are excellent. Try quince/apple fruit leather if you have a dehydrator. You can also boil the cores down for pectin for next year's jamming.

Quince and apple crumble

I chop it up and freeze. Great as the sour part of smoothies.

Got dozens from a small tree in a customer's yard. They assured me that they are inedible and let me harvest all of them. I may get the job of removing the tree. It is growing on a rocky slope, so lots of work to transplant.

And don't throw away the peels/cores! Use them to make quince scrap vinegar - SO easy and SO fragrant and delicious! My favorite fruit scrap vinegar, I think.

I made apple-quince sauce, since applesauce is my most popular home canned item with my family. I added a lot of cinnamon. The quince gave it a nice warm color. It was more than half apples, at least 2/3 apples.

Membrillo is super concentrated quince, and it's nice to serve with little cubes of cheese at a party. . .

We harvest over 200 pounds a year from my dad's tree, so I have lots of recipes archived. Here are some of my favorites. Have fun!

Poached quince (plus lots of good info on preparing and eating quince)
http://www.davidlebovitz.com/2008/11/rosy-poached-quince/

Easy quince paste (dulce de membrillo). I use less sugar than this recipe calls for:
http://locallypreserved.blogspot.com/2010/10/membrillo-quince-paste.html

Quince and Pumpkin Ratatouille (with eggplant, peppers and tomatoes):
http://www.brisbanetimes.com.au/entertainment/moor-please-20130725-2qk4u.html

With cranberries, this is great for Thanksgiving:
http://hungrytigress.com/2010/10/quince-cranberry-holiday-preserves/

Quince Crumble
http://www.nytimes.com/2010/10/06/dining/06londonrex.html?_r=2&partner=rss&emc=rss&

Quince-infused vodka (I don't add any sugar at all. I also make quince-infused tequila, which is fabulous):
http://thequincetree65.blogspot.com/2010/10/quince-diaries-4.html

If you have the possibility, it makes wonderful brandy!