Moments Critiques
- •Preventing browning with lemon water
- •Saving peels and cores for pectin
- •Macerating with sugar (minimum 4 hours)
- •Long, slow cooking for color transformation
- •Cold plate test for doneness
- •Adding rosewater off heat
Prepare the quinces
Wash the quinces well, rubbing off the fuzzy coating on the skin. Peel the quinces (reserve peels and cores), quarter them, and remove the hard core. Cut into slices or chunks about 1cm thick. Immediately place in a bowl of water with half the lemon juice to prevent browning.
Étape Critique
Quinces oxidize (brown) quickly when cut—the lemon water prevents this. The peels and cores contain pectin that helps the preserve set, so save them.
Erreurs Courantes
- •Not working quickly enough (browning)
- •Discarding peels and cores (contain pectin)
Prepare the quinces
Wash the quinces well, rubbing off the fuzzy coating on the skin. Peel the quinces (reserve peels and cores), quarter them, and remove the hard core. Cut into slices or chunks about 1cm thick. Immediately place in a bowl of water with half the lemon juice to prevent browning.
Étape Critique
Quinces oxidize (brown) quickly when cut—the lemon water prevents this. The peels and cores contain pectin that helps the preserve set, so save them.
Erreurs Courantes
- •Not working quickly enough (browning)
- •Discarding peels and cores (contain pectin)
Make pectin stock from scraps
Place the quince peels and cores in a small saucepan with 250ml water. Simmer for 20-30 minutes until the liquid is reduced by half and slightly syrupy. Strain and reserve this pectin-rich liquid; discard the solids.
Make pectin stock from scraps
Place the quince peels and cores in a small saucepan with 250ml water. Simmer for 20-30 minutes until the liquid is reduced by half and slightly syrupy. Strain and reserve this pectin-rich liquid; discard the solids.
Macerate with sugar
Drain the quince slices and place in a large heavy pot. Add the sugar and remaining lemon juice. Toss to coat the fruit evenly. Cover and let macerate at room temperature for at least 4 hours, or overnight in the refrigerator. The sugar will draw out moisture from the quinces.
Étape Critique
Maceration draws moisture from the fruit, creating a syrup and helping the fruit absorb sugar evenly. This step produces a better-textured preserve than simply cooking fruit in syrup.
Macerate with sugar
Drain the quince slices and place in a large heavy pot. Add the sugar and remaining lemon juice. Toss to coat the fruit evenly. Cover and let macerate at room temperature for at least 4 hours, or overnight in the refrigerator. The sugar will draw out moisture from the quinces.
Étape Critique
Maceration draws moisture from the fruit, creating a syrup and helping the fruit absorb sugar evenly. This step produces a better-textured preserve than simply cooking fruit in syrup.
Begin cooking
Add the 500ml water, the reserved pectin stock, and the crushed cardamom pods (and vanilla bean if using) to the pot with the macerated quinces. Bring to a boil over medium-high heat, stirring to dissolve any remaining sugar. Reduce heat to medium-low and simmer gently.
Begin cooking
Add the 500ml water, the reserved pectin stock, and the crushed cardamom pods (and vanilla bean if using) to the pot with the macerated quinces. Bring to a boil over medium-high heat, stirring to dissolve any remaining sugar. Reduce heat to medium-low and simmer gently.
Slow cook until transformed
Continue simmering gently for 2-3 hours, stirring occasionally. The quinces will gradually transform: first softening, then becoming translucent, and finally turning from pale yellow to amber to deep ruby-red. The syrup will thicken and the fruit will become tender but intact.
Étape Critique
The color transformation is the magic of quince preserve—it happens through long, slow cooking as the tannins in the fruit react with heat. Rushing prevents the color development. The final color should be deep amber to ruby.
Slow cook until transformed
Continue simmering gently for 2-3 hours, stirring occasionally. The quinces will gradually transform: first softening, then becoming translucent, and finally turning from pale yellow to amber to deep ruby-red. The syrup will thicken and the fruit will become tender but intact.
Étape Critique
The color transformation is the magic of quince preserve—it happens through long, slow cooking as the tannins in the fruit react with heat. Rushing prevents the color development. The final color should be deep amber to ruby.
Test for doneness
Test the preserve: place a small spoonful on a cold plate and refrigerate for 2 minutes. Push with your finger—if it wrinkles and holds its shape, it's ready. The fruit should be tender throughout (test with a fork) and the syrup should coat a spoon thickly.
Étape Critique
Underdone preserve will be runny and won't set properly. Overdone will be too thick and the fruit may become mushy. The cold plate test is reliable.
Test for doneness
Test the preserve: place a small spoonful on a cold plate and refrigerate for 2 minutes. Push with your finger—if it wrinkles and holds its shape, it's ready. The fruit should be tender throughout (test with a fork) and the syrup should coat a spoon thickly.
Étape Critique
Underdone preserve will be runny and won't set properly. Overdone will be too thick and the fruit may become mushy. The cold plate test is reliable.
Add rosewater and saffron
Remove from heat. Stir in the rosewater and bloomed saffron (if using). The floral notes should be present but not overwhelming. Taste and adjust—you can add more rosewater if desired. Remove the cardamom pods and vanilla bean if you can find them.
Étape Critique
Adding rosewater off heat preserves its delicate aroma. Adding it too early would cook off the floral notes.
Add rosewater and saffron
Remove from heat. Stir in the rosewater and bloomed saffron (if using). The floral notes should be present but not overwhelming. Taste and adjust—you can add more rosewater if desired. Remove the cardamom pods and vanilla bean if you can find them.
Étape Critique
Adding rosewater off heat preserves its delicate aroma. Adding it too early would cook off the floral notes.
Jar the preserve
Ladle the hot preserve into clean, sterilized glass jars, leaving 1cm headspace. Wipe rims clean and seal tightly. For long-term storage, process in a boiling water bath for 10 minutes. Otherwise, let cool and refrigerate.
Jar the preserve
Ladle the hot preserve into clean, sterilized glass jars, leaving 1cm headspace. Wipe rims clean and seal tightly. For long-term storage, process in a boiling water bath for 10 minutes. Otherwise, let cool and refrigerate.
Rest and serve
Let the preserve rest for at least a few days before serving—the flavors continue to develop. Serve at room temperature with fresh bread and butter, alongside tea, or over yogurt, ice cream, or rice pudding. Once opened, refrigerate and use within 2-3 months.
Rest and serve
Let the preserve rest for at least a few days before serving—the flavors continue to develop. Serve at room temperature with fresh bread and butter, alongside tea, or over yogurt, ice cream, or rice pudding. Once opened, refrigerate and use within 2-3 months.
Repos Requis
4320 min - Flavors develop and meld over several days; best after at least a week
