Quince fruit recipes?

Looking for ways to use quince fruit.

I’ve made jams and jellies in the past and want to hear if anyone makes anything other than that.

Thank you!

I have an excellent quince chutney recipe if that's of interest - might take a while to find it though, the birds eat my quinces, leaving the cores hanging on the tree, just to add insult .    Quince paste?  to serve with cheese. . .  I can probably chase up a few more.

Jill Dyer wrote:I have an excellent quince chutney recipe if that's of interest - might take a while to find it though, the birds eat my quinces, leaving the cores hanging on the tree, just to add insult .    Quince paste?  to serve with cheese. . .  I can probably chase up a few more.

Yes, please! Post here if you find all those recipes, thank you!

Here goes . . .
3 pounds tart quinces (aren't they always . . .!) /  2 quarts vinegar (may not need all of it)    /  1/2 pound brown sugar /  6-8 ounces salt  /  1/2 pound mustard seed  /1/2 pound garlic  /  1 pound green ginger  /  1/2 ounce cayenne  /  1 dessertspoon paprika  /  1 pound raisins  /  1-1/2 tablespoons turmeric

Peel and chop quinces.  Cook in enough vinegar to come to more than halfway up the fruit, until reduced to a pulp.  Boil 2 pints of vinegar with the sugar and salt.  Grind or blend the remaining ingredients (may need to use some of the vinegar).  Mix all the ingredients together  in the pan and cook 2-1/2 hours or until well reduced.  Put into jars, cover and keep in the sun or a warm place for 7-10 days.   Cover tightly and store for 1 month before using.

USE PLASTIC OR VINEGAR PROOF LIDS IT EATS HOLES IN UNLINED METAL ONES.  ** I use a layer of olive oil before capping, just to be safe, even with plastic lids as it's hard to get a good seal with them,

Naturally the amounts can be adjusted if the quantity of quinces is more or less.   The original recipe started with unripe mangoes, for anyone in a tropical climate.

Marmelada!

@Burra Maluca . . . your Marmalada = my quince paste.  Note that when the reduction phase is reached, if the heat is too high it gets "volcanic".  Also best not to wander off leaving it unsupervised- it tends to catch and scorch.   Absolutely delicious though

I like to cook them in spiced syrup - the cooked spiced quinces can then either be eaten warm or cold, or put into jars and then water bath canned. They make a nice jam as well.

Here are my recipes: https://thenourishinghearthfire.com/2022/11/05/quinces-how-to-prepare-cook-and-preserve-them/