Quinces are naturally very high in pectin and incredibly fragrant too. These qualities help to make luscious jams, smooth rich fruit butters, sparkling firm jellies and that other delight, Quince Paste, or Membrillo.
Membrillo lasts for ages and ages in the fridge. It contains lots of sugar, so you can think of it like a jam. And you'll know if it has gone bad — you'd see mold or scary-looking scum.
I've kept left-over quince paste in my fridge for at least 6 months and probably longer, like a year. Depending on how it's made, you shouldn't have to freeze it. I have kept a jar of quince paste for months and months in the refrigerator and it deteriorated not at all. Quince, Cydonia oblonga , a small tree or shrub of the rose family Rosaceae , grown for its edible fruit. Quince is the only member of the genus Cydonia and is native to Iran, Turkey, and possibly Greece and the Crimean Peninsula.
Quinces bruise easily so store in a single layer. Any weight placed upon them will cause bruising. Store at room temperature for up to a week. Store in an unsealed plastic bag in the refrigerator for up to 3 weeks. I'd use a slightly underripe Bartlett pear. When roasted, quince has a similar texture to it, as well as a gentle, floral sweetness. To approximate flavour, you can add a tiny bit of lemon juice and a drop of rosewater.
It was not uncommon for a quince tree or two to be planted in the orchards and vegetable gardens of New England colonies. Today, quince paste is still popular in the Iberian peninsula and Spanish-speaking countries, with dulce de membrillo often served in sandwiches or with Manchego cheese as an after-dinner dessert. The firm, sticky, sweet paste is also a wonderful addition to your cheese or charcuterie boards. Quince also offers a wealth of health benefits: it's high in vitamin C, zinc, iron, copper, iron, potassium and fiber.
Unfortunately, it's tough these days to find quince in a North American grocery store, or even a farmers market, but it's worth asking around! Your best bet might be finding a neighbor who has a shrub in their backyard; the deciduous quince tree is often grown for its ornamental qualities and pretty pale pink blossoms. Though quince was originally grown in the English colonies, American farmers took them westward to cultivate in Texas and California, but there's still not a nationwide commercial quince industry yet.
Perhaps the most important thing to know about quince is that you can't eat it raw; unless, of course, you like your fruit hard, woody and astringent. You'll know a quince is ripe once it's fully yellow and its intoxicating fragrance is already in the air. Because there's so much pectin in the fruit, you'll need to roll up your sleeves and give it some tough love and affection.
A sharp paring knife and careful carving skills are essential; the quince's tough skin doesn't always peel away easily. Despite that chore, you'll want to always remove the peel and core before cooking, and then you can roast, stew, puree, jelly, poach, bake or grill them to your heart's content. If you want to keep it simple, poaching or stewing it in a sugary liquid is best. It's also a two-for-one, as you'll get tender fruit for baking and a syrup that you'll want to drizzle on just about everything including oatmeal.
Don't be shy with the sugar, as quince is pretty bitter. Then put your own twist on flavors while you stew it — fresh ginger, vanilla beans, rosemary, lemon peels or cinnamon sticks are all welcome additions. Another delightful surprise about quince? Choose large, firm quinces with little or no green coloring and handle them carefully because they bruise easily. Quince has a high pectin content, so is popular in jams and jellies.
Pectin is a type of carbohydrate that produces structure and stiffness in jelly via chemical interactions with acidic substances and sugar.
Make quince jelly by slicing raw, unpeeled quinces and simmering for 25 minutes. Strain the juices and boil them with sugar and lemon juice. Remove the jelly from heat when it thickens and clings to a spoon. Skim off the foam and use the jelly or can it for later use. Bake quinces and eat them as a warm, comforting snack, or serve over ice cream or angel food cake for dessert. Preheat your oven to degrees Fahrenheit. Core, quarter and peel away any tough areas on your quinces.
Overlap the slices in a baking dish, then drizzle them with honey and sprinkle with citrus juice and water. Use lemon, lime, apple or orange juice, depending on your preferences. Cover and bake for one hour or until the slices become translucent.
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