Here's some I made earlier (Classic Gardening) - Garden Plants and Gardening Forum

Classic Gardening · 11-08-2007, 10:14 PM

It’s official: Quince is the new Black. There are quince recipes all over the place at the moment – everywhere from Waitrose Good Food magazine (which must mean they are now flogging the things) to my mum’s WI newsletter.
It spurred me on to tackle my remaining Quince mountain over the weekend.
A lot of the recipies, such as Lamb and Quince Tagine, involve mixing the fruit with meat. We have an Afghan cookbook that shows this is a standard way of using quince in lands where it is common. The trouble is, quince doesn’t taste too good cooked this way. Poached, it takes on a texture and taste of sweet tripe.
So we go for the jams, marmalades and chutneys option.
I got to work: chopping, stirring, boiling and bottling. I produced quince and orange marmalade, quince and lemon marmalade, ginger quince butter, quince and tomato relish and even one concoction that don’t have any quince in it at all. (You can see some that I made earlier in the picture). I’ll keep the non-quince effort for another blog.
So, how about some recipes that I know work? They aren’t that easy to come by. Often they are cloyingly sweet, or use too little liquid and so set before the quince has achieved that wonderful rose colour
First for the marmalade, for which I use a recipe adapted from Jams Preserves and Chutneys by Marguerite Patten This is a brilliant book and her quince and lemon, or quince and orange marmalade is wonderful – but far too sweet to my taste.
Quince and orange or lemon marmalade
Ingredients
1 lb lemons
3lb quince
2.5 pints of water
1.5lb of sugar
Method
I use a little zester to slice off strips of the skin of the lemons or oranges. Chop the quince flesh finely (think of the size of lumps you’d like to find in your marmalade) and put in the water. Add half the lemon juice. Put the leavings from the citrus into a muslin bag and float in the pot to add further flavour.
Simmer for 20 minutes, add the sugar and stir in, add the rest of the lemon juice. Take the muslin bag out. Bring to the boil and, stirring regularly, reduce until setting point (an hour if you are lucky, maybe more.) If the marmalade begins to thicken before it has the colour you want, add more water and keep stirring.

Another great source of recipes is this quince forum
Here are a couple of my favourites from it, reproduced verbatim.
Quince and tomato relish
My name is Jennifer QUINCE.. I have a delicious recipe for quince and tomato relish.

Peel and slice 4kg ripe tomatoes, 3kg diced onions, 5kg peeled quinces.

Place in a large dish, sprinkle with 2 tablespoons of salt and let stand overnight, than empty into large pot, bring to the boil and add 3kgs of sugar and 2 x 250ml cups of vinegar.

Stir until sugar is melted than add 4tbsp of dry mustard, 4tbsp of curry powder. Boil gently for apx 2 1/2 hours stirring often than add 1 cup of plain flour stirring for apx 15 mins until thick.

I hope you enjoy your relish!
Ginger quince butter
3 pounds ripe quince (5 or 6 fruit), peeled, cored, sliced to make 8 cups
1 1/2 C. water
1 C . apple juice
3 T. lemon juice
Bring to a boil, then simmer, partially covered, about 30 minutes or until tender. Stir in the rest of the ingredients:
1/2 C. sugar
1/2 C. honey
1 T. grated lemon peel
1 T. chopped fresh ginger root (or 1/2 tsp. ground ginger)
1 tsp. cinnamon
1/2 tsp. grated nutmeg
Cook, stirring, another 5 minutes. Puree in blender (or in food processor with a metal blade). Cool, then put into freezer or refrigerator containers and cover tightly. Can keep frozen up to 3 months. Makes about 5 cups.

More...

11-08-2007, 10:14 PM	#1
Classic Gardening Green Thumb Join Date: Dec 2007 Posts: 92	Here's some I made earlier (Classic Gardening) It’s official: Quince is the new Black. There are quince recipes all over the place at the moment – everywhere from Waitrose Good Food magazine (which must mean they are now flogging the things) to my mum’s WI newsletter. It spurred me on to tackle my remaining Quince mountain over the weekend. A lot of the recipies, such as Lamb and Quince Tagine, involve mixing the fruit with meat. We have an Afghan cookbook that shows this is a standard way of using quince in lands where it is common. The trouble is, quince doesn’t taste too good cooked this way. Poached, it takes on a texture and taste of sweet tripe. So we go for the jams, marmalades and chutneys option. I got to work: chopping, stirring, boiling and bottling. I produced quince and orange marmalade, quince and lemon marmalade, ginger quince butter, quince and tomato relish and even one concoction that don’t have any quince in it at all. (You can see some that I made earlier in the picture). I’ll keep the non-quince effort for another blog. So, how about some recipes that I know work? They aren’t that easy to come by. Often they are cloyingly sweet, or use too little liquid and so set before the quince has achieved that wonderful rose colour First for the marmalade, for which I use a recipe adapted from Jams Preserves and Chutneys by Marguerite Patten This is a brilliant book and her quince and lemon, or quince and orange marmalade is wonderful – but far too sweet to my taste. Quince and orange or lemon marmalade Ingredients 1 lb lemons 3lb quince 2.5 pints of water 1.5lb of sugar Method I use a little zester to slice off strips of the skin of the lemons or oranges. Chop the quince flesh finely (think of the size of lumps you’d like to find in your marmalade) and put in the water. Add half the lemon juice. Put the leavings from the citrus into a muslin bag and float in the pot to add further flavour. Simmer for 20 minutes, add the sugar and stir in, add the rest of the lemon juice. Take the muslin bag out. Bring to the boil and, stirring regularly, reduce until setting point (an hour if you are lucky, maybe more.) If the marmalade begins to thicken before it has the colour you want, add more water and keep stirring. Another great source of recipes is this quince forum Here are a couple of my favourites from it, reproduced verbatim. Quince and tomato relish My name is Jennifer QUINCE.. I have a delicious recipe for quince and tomato relish. Peel and slice 4kg ripe tomatoes, 3kg diced onions, 5kg peeled quinces. Place in a large dish, sprinkle with 2 tablespoons of salt and let stand overnight, than empty into large pot, bring to the boil and add 3kgs of sugar and 2 x 250ml cups of vinegar. Stir until sugar is melted than add 4tbsp of dry mustard, 4tbsp of curry powder. Boil gently for apx 2 1/2 hours stirring often than add 1 cup of plain flour stirring for apx 15 mins until thick. I hope you enjoy your relish! Ginger quince butter 3 pounds ripe quince (5 or 6 fruit), peeled, cored, sliced to make 8 cups 1 1/2 C. water 1 C . apple juice 3 T. lemon juice Bring to a boil, then simmer, partially covered, about 30 minutes or until tender. Stir in the rest of the ingredients: 1/2 C. sugar 1/2 C. honey 1 T. grated lemon peel 1 T. chopped fresh ginger root (or 1/2 tsp. ground ginger) 1 tsp. cinnamon 1/2 tsp. grated nutmeg Cook, stirring, another 5 minutes. Puree in blender (or in food processor with a metal blade). Cool, then put into freezer or refrigerator containers and cover tightly. Can keep frozen up to 3 months. Makes about 5 cups. More...

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