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5# Quinces 2 Lemons (to taste) Sugar Cut quinces into small chunks and put into pot half about half covered with water. Bring to boil and cook until the quinces are soft. Mill, strain, measure and return to heat. Add lemon zest and juice to taste. Add 1/4 of puree’s volume in sugar. . . . → Read More: Quince Butter Quinces Water Sugar Lemon Cut up and slice the unpeeled quinces thinly and place in a large non-reactive pot. Add enough water to cover. Bring to a hard boil, turn down heat to a simmer. Cook until not quite mushy. Turn out entire contents of the pot into a large chinoise or strainer . . . → Read More: Quince Jelly, Yum! |
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