ReceptnaptárQuince preserve
Preserved quince is a special treat from the winter pantry: fragrant, spiced, slightly tart slices in sweet syrup. With cinnamon and cloves it is even more festive. It is excellent with pancakes, bundt cake and ice cream. Blanching softens the hard fruit.
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Ingredients
Method
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- Wash the quinces and rub off the fuzz, peel, quarter and core them. Put the slices in lemon water so they don't discolour.
- Blanch the slices in boiling water for 8-10 minutes until slightly softened. Transfer to cold water and drain.
- Boil the sugar with the water, cinnamon stick and cloves, skim the foam and cook for 5 minutes. This is the syrup.
- Pack the quince slices into clean, sterilised jars, pour the hot syrup over to cover, wipe the rims and seal.
- Process the jars in a water bath (in a pot lined with a towel) for 25 minutes from the point of boiling.
- Let them cool in the pot. Stored in a cool, dark place they keep for 1 year. Serve fresh or with cakes.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Keep the slices in lemon water so they don't turn brown.
- Without blanching the quince stays too hard.
- Season with cinnamon and cloves.
- Sealed jars keep best when hot and tightly closed.
Frequently asked questions
How long does it keep?
Sealed, in a cool place, for 1 year.
With less sugar?
Yes, but it won't keep as long.
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