The Karp’s Sweet quince in our front yard, despite struggling in terrible soil, has finally started producing. This year we got about three pounds. Some of the fruit gets sunburned (note to self–put up some shade cloth next year!). But I’ve been able to cut out the browned part.
Each year the question comes up as to what to do with the fruit. You can eat Karp’s Sweet quince raw, but the texture is still quince-like, which is to say somewhat gritty and course. And each year I promise I’ll pick up a copy of Barbara Ghazarian’s comprehensive book Simply Quince, but somehow I never get around to it.
Last year I tried to make quince jelly, but overshot the jell point and ended up with jars of delicious tasting, but disagreeably hard quince gum. And Kelly just threw out my burned membrillo from last year.
This year Kevin West, author of Saving the Season came to the rescue with an ancient (the first known reference to a sweet preserve) and simple recipe by Pliny. The full recipe is on West’s website, but to summarize you simply cook quince in equal parts honey and water until it turns red. The addition of a small amount of cracked pepper cuts the sweetness ever so slightly. You can then process the jars in a hot water bath. The end result is quince slices preserved in honey. It turned out great and, without having to worry about the jell point, reduced the anxiety level associated with preserving my entire harvest at once.
Do you have a quince tree? What do you do with the fruit?