Quince Preserves from Chef John Folse - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Prep Time: 1 and 1/2 Hours
Yields: 2 Cups

Ingredients:

2 large quince, peeled, seeded and diced (approximately 1 pound)

2 and 1/4 cups sugar

3 cups water

3 tbsps lemon juice

pinch cinnamon

pinch allspice

Method:

In a heavy-bottomed saucepot over medium-high heat, bring quince, sugar and water to a boil. Reduce to simmer and cook until quinces are tender, about 1 hour. Add lemon juice, cinnamon and allspice and cook an additional 15–20 minutes. Additional liquid may be needed during the cooking process. Once tender and preserves are slightly thickened, you may heat seal and jar according to manufacturer's directions or store in the refrigerator up to 3 weeks.