Quince marmalade / preserves

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Quince marmalade / preserves

Postby cheshire-cheese » October 1st, 2018, 9:26 am

I have been tasked with making preserves for a fundraising craft stall.
I've been given a few kilos of quinces. Do we have any tried and tested recipes?
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Re: Quince marmalade / preserves

Postby Seatallan » October 1st, 2018, 10:44 am

Oooh yes, I have a lovely tomato and quince relish recipe I can recommend? I'm just about to head off for a hospital appointment but can post it later if you like.
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Re: Quince marmalade / preserves

Postby StokeySue » October 1st, 2018, 10:47 am

I have made quince jelly using a recipe similar to IaninFrance’s

http://www.souvigne.com/recipes/misc160.htm
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Re: Quince marmalade / preserves

Postby cheshire-cheese » October 1st, 2018, 12:07 pm

Great. Thank you both. Yes please, Seatallan.
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Re: Quince marmalade / preserves

Postby Suelle » October 1st, 2018, 12:18 pm

If you can access the Financial Times, there's a nice sounding recipe for pickled quince here:

https://www.ft.com/content/5ce469f2-c11 ... 197280d3f7

If you can't and would like to see the recipe, I can PM it to you.
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Re: Quince marmalade / preserves

Postby cheshire-cheese » October 1st, 2018, 12:30 pm

Yes please
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Re: Quince marmalade / preserves

Postby Ratatouille » October 1st, 2018, 12:52 pm

I usually make quuince marmalade which is a very very old recipe, in fact the original marmalde:
https://britishfoodhistory.com/2013/01/ ... marmalade/
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Re: Quince marmalade / preserves

Postby Seatallan » October 1st, 2018, 4:56 pm

Here we go!

Tomato and Quince Relish

2lb plum tomatoes, skinned, seeded and roughly chopped
1 1/4 lb quince, peeled, cored and roughly chopped
10 oz shallots, finely chopped
6 celery stalks, finely chopped
2-3 red chillies, seeded and finely chopped
1 tbsp yellow mustard seeds
1 tbsp sweet paprika
1 tbsp dill seeds
8fl oz water
1 3/4 pints cider vinegar
7 oz soft light brown sugar
1 tbsp salt

Put the tomatoes, quince, shallot, celery, chillies, mustard seeds, paprika, dill seeds and water into a preserving pan. Bring to the boil and skim well. Reduce the heat and simmer for 20-30 minutes (or until quince is soft but not mushy). Add the vinegar, sugar and salt. Simmer gently for 1-1 1/2 hours or until most of the liquid has evaporated and the relish is thick. Ladle into hot, sterilized jars and seal. Makes around 3lb and keeps for at least 2 years in my experience.
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Re: Quince marmalade / preserves

Postby karadekoolaid » October 1st, 2018, 11:57 pm

I usually make quuince marmalade which is a very very old recipe, in fact the original marmalde:


The origin of the (English) term marmalade is , in fact, Portuguese. A quince confiture in Portugal is called "marmelada".
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Re: Quince marmalade / preserves

Postby Ratatouille » October 2nd, 2018, 8:43 am

Exactly Clive. Quince in Portuguese is marmelo. They are coing in French and conudas in provencal. Incidentally they make a fabulous apero with quinces here and I have a recipe if anyone is interested.
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Re: Quince marmalade / preserves

Postby cheshire-cheese » October 3rd, 2018, 9:32 am

Thanks everyone :)
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