I love to make Quince Preserves in Syrup in Fall and I place them in pretty jars, ready to give to friends as a gift around the holidays. I use different styles of slicing – sometimes I julienne the quince or I cut the fruit into half crescents or simple small chunks. Any shape will work so long as it is no thicker than a quarter of an inch.
As I chop, I drop the pieces into a large bowl of acid water (1 tablespoon of lemon juice in a large bowl of water). Cut quince will discolor quickly if left exposed to the air. Placing it in acidic water will retain the quince’s natural color.
To make Quince Preserves in Syrup, you will need the following ingredients:
Peel and chop the fruit and place it in a large bowl of water with 1 tablespoon of lemon juice.
Drain the chopped quince in a colander and transfer it to a large stainless steel, heat-proof glass, or enamel pot with the sugar and remaining lemon juice and water.
Reduce the heat to medium and simmer for about 1 hour. Stir occasionally until the quince pieces are soft and the liquid has reduced by about half.
Once the fruit is cooked, transfer it to clean canning jars. Pack the fruit in, leaving 1 inch at the top of the jar.
Use a ladle to spoon the cooking liquid over the fruit pieces. The quince should be completely covered by the syrup, but allow ½ an inch of head space between the fruit and the rims of the jars. Press the quince down with the back of a spoon to remove any air bubbles.
Wipe the rim of each jar and place the lids on tight and place the jars carefully in a canner with simmering water. Bring to a boil and process for 15 minutes.
I love to eat these preserved quince slices with cream or ice cream.
Make a batch of Quince Preserves in Syrup soon - put them in pretty jars and give them to your friends. Please come back to leave a review letting me know what you think!
I love it! Thanks for sharing recipe!
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