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flooded with quince

 
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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!
 
steward
Posts: 7926
Location: Currently in Lake Stevens, WA. Home in Spokane
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Welcome to permies Jeannette.

How about some Quince chutney?

 
steward
Posts: 3488
Location: woodland, washington
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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.
 
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Location: Mid-Michigan
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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.
 
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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.
 
pollinator
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Location: Anjou ,France
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Quince and apple crumble
 
master pollinator
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Location: Victoria British Columbia-Canada
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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.
 
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Location: Ben Lomond, CA
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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.
 
steward
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Location: Moved from south central WI to Portland, OR
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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. . .
 
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Location: Seattle, WA
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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
 
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