Quince Butter

Oh Martha Stewart...how I trusted you. At least I tried. I went, got the quince from a friend - a fruit, mind you, that I have NEVER worked with and only vaguely remember eating. Then I carried the quince home, put them in my fridge and began researching recipes. Only, all of the recipes require hours and hours of cooking the quince and then baking the quince. I thought to myself, ok, what about quince jam?

So I googled Martha for quince and got this rather lovely recipe for quince, lovely assuming you have any idea what you're doing. In the end, it all worked out. I have some quince butter and an even better recipe coming next with the leftover mush. Do let me know if yours turns out better.

Quince Butter

6 large quince, cut into small chunks
3/4 cup sugar

Wash the quince, peel and chop them up.
Take the quince, sugar and 3 cups of water and bring to a light boil in a pot for about 20 minutes. Simmer until soft for another hour. Stir frequently when it becomes paste-like and when all the juices are gone, take off the stove.

Sieve the pulp-like mash until you get about 1/2 cup of quincey jelly-looking stuff. Refrigerate. Contrary to what Martha says, do NOT discard the pulp. Hold on to it for my next recipe!


  1. I always liked Quincy, Mass. I wonder if Quince comes from there?

  2. My absolute favorite jam of all time is quince jam. It is so yummy! What you have made it is not quite the same but I will bet it tastes amazing like all things quince.




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