Just as we suspected, there seem to be no local commercial quince growers.
Or if there are, no one (as yet, anyway) has suggested a source. Nor has anybody reported spotting acres of quince-bearing bushes hereabouts. Apparently, there’s nary a branch to be seen anywhere throughout fields here and there in the Stillaguamish Valley; none to be found among the farmlands of Skagit County, either.
Nevertheless, Dean Tuininga of Everett really, really wants to make a batch of quince jam, and so he shall, thanks to the 23 recipes shared by 19 Forum contributors. If only, by hook or by crook, he can come up with the quinces he needs.
Four helper-outers think their identical recipes for quince preserves, all taken from various editions of the “”Ball Blue Book,” may be Dean’s ticket to success.
In fact, Elaine Steinhoff over in Freeland tells us, “I consider preserves a first cousin to jams.”
Thanks for sharing this preserves recipe also go to Middy Ruthruff and Bonnie Edwards, both of Snohomish, and Betty Smith of Bothell.
Next, three Forum contributors supply nearly identical quince jam and jelly recipes, all based on directions listed in Certo booklets. Let’s send our thanks for sharing to Carol Wilson and Joyce Lewis, both of Everett, as well as Betty Smith, who also just gave us the preserves recipe. Betty mentions, “In all my years of making lots of kinds of jam, I’ve never made quince.”
Now for:
QUINCE PRESERVES
3 cups sugar
2 quarts water
7 cups quartered, cored and pared quinces (about 3 pounds before preparing)
When preparing quinces, discard all gritty parts. Combine sugar and water in a large saucepot and boil 5 minutes. Add quinces and cook until fruit has a clear, red color and syrup is almost at the jellying point, about 1 hour. As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot half-pint jars, leaving 1/4-inch head space. Adjust caps. Process 15 minutes in boiling-water bath. Makes about 4 half-pints.
QUINCE JAM
About 3 pounds fully ripe quinces
3 cups water
1/4 cup lemon juice
1 box Sure-Jell pectin
61/2 cups sugar
Prepare the juice: Peel, core and grind the quinces; mix with water and bring to boil, then cover and simmer 15 minutes. Measure 41/2 cups into a 6- to 8-quart saucepan. Add the lemon juice. Mix pectin into the fruit in the pan, place over high heat and stir until mixture comes to a full boil. Immediately add sugar and stir. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat, stir and skim by turns for 5 minutes to prevent floating fruit. Ladle quickly into hot jars, leaving 1/4-inch head space. Adjust caps. Process 15 minutes in boiling-water bath.
QUINCE JELLY
3 pounds ripe quinces
4 cups water
1/4 cup lemon juice
1 box Sure-Jell pectin
61/2 cups sugar
Prepare the juice: Core (but do not peel) and grind quinces; place in large pan, add water, bring to boil, cover and simmer 15 minutes. Place mixture in jelly cloth or bag; squeeze juice. Measure 41/2 cups of juice into a very large saucepan. Add lemon juice, then mix in pectin. Bring to hard boil over high heat, stirring constantly. At once, stir in sugar. Bring to a full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat, skim off foam and pour into hot jars, leaving 1/4-inch head space. Adjust caps. Process 15 minutes in boiling-water bath. Makes about 10 half-pints.
The next Forum will appear Friday.
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