Quince Preserves in Syrup
Quince preserves in syrup makes a versatile topping for yogurt, fresh fruit, or ice cream.
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Instructions
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Start boiling water for a 15-minute canning bath.
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Prepare a large bowl with cold acidulated water (1 tablespoon lemon juice per half gallon).
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Peel, core, and slice quinces into pieces no thicker than 1/4 inch, placing them in the acidulated water to prevent oxidation.
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Drain the quince and transfer to a large non-reactive pot.
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Add 2 cups sugar, 1 tablespoon bottled lemon juice, and water to the pot.
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Bring the mixture to a boil, stirring frequently until sugar dissolves; then reduce heat and simmer for about 1 hour, or until quince is soft, blush-colored, and the liquid has reduced by half.
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Using a slotted spoon, pack the cooked quince into clean 1/2 pint or pint canning jars, leaving 1 inch of headspace.
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Ladle the syrup over the fruit, ensuring complete immersion and 1/2 inch of headspace; gently press down to remove air bubbles.
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Wipe jar rims clean, screw on lids, and process in the boiling water bath for 15 minutes, adjusting for altitude.