We start getting large quinces from Cyprus at the beginning of October, and later in the year smaller ones arrive from Iran and Turkey. I buy them as soon as I see them, and they last a pretty long time without going bad. Their heavenly scent pervades the whole house. In America they are available in the fall in farmers’ markets.
Ingredients
Preparation
Step 1
Wash the quinces and rub off the gray down that covers them. Cut them in half and cut away the black ends, but do not remove the cores and pips, because these produce the jelly. You will need a large, strong knife and plenty of force to cut them: They are very hard. Put them in a pan with water barely to cover them and the lemon juice. Bring to the boil and simmer for 20–45 minutes, or until they are just tender. The time varies. It depends on the size and degree of maturity of the fruit. Lift them out carefully with a slotted spoon, and when they are cold enough to handle, quarter them, peel them, core them, and cut them into small slices.
Step 2
Add sugar to the water left in the pan. Bring to the boil, and simmer until the syrup is thick enough to coat the back of a spoon. Return the quince pieces to the pan and cook for 20–30 minutes, until they are soft. The syrup keeps them firm. Pour into clean glass jars, and let the jam cool before closing.
Variation
Step 3
For quince cheese, mash the cooked quinces in the pan with a potato masher or a wooden spoon.
