Quince Taste Like Roses Smell!

I’ve heard of Quince. The Owl and the Pussy Cat ate it:

So they took it away, and were married next day
By the Turkey who lives on the hill.
They dined on mince, and slices of quince,
Which they ate with a runcible spoon.
And hand in hand, on the edge of the sand.
They danced by the light of the moon, the moon, the moon,
They danced by the light of the moon.

But I had no idea what they were until another marketer brought some to the Grand Forks, BC market. She had a basket of the weirdest looking pears I had ever seen and when I asked her what they were, she told me. I was intrigued, so I took them home and looked them up.

Quince Tree

It turns out they are a member of the Apple and Pear Family, They are not really great for eating out of hand as they are really tough, but we sliced one really thin and ate it with a nice extra old cheddar.


First I have to tell you their fragrance is wonderful! They perfumed my car and I could still smell them 3 days later. We left them on the table over the weekend and every night when we opened the door, it smelled delicious. Finally, it was time to make the jelly!

Pile of QuinceQuince are covered with a white fuzz that needs to be rubbed off.

Quince in Pot

We diced the quince and placed them in a pot covering them with water. They brown quickly.

QuinceMashWe put them on a very low heat and simmered them for hours. They filled the house with an incredible sweet rose fragrance. After 4 hours we removed them from the heat and mashed them.

JuiceDrainBowlThe contents of the pot of quince was too much for our jelly bag, so we used the old standby – a bleached tea towel we keep specifically for this very purpose. I put the colander in the stainless bowl added the tea towel,

QuinceMash2Then poured in the quince mash.

TyingitUpWe tied the corners of the towel


And tied through the cupboard handle and let it drip – all night.

Drained Juice

The drained juice is gorgeous. We then measured and poured it into the jelly pot.

AddLemonAlong with the juice of 3 lemons and added 7/8th of a cup of sugar for each cup of juice.

Cooking Juice-Sugar

Then bring the mixture to a boil.

Full Rolling Boil

Quinces contain a lot of pectin, so rather than add any commercial pectin we boiled the quince until the thermometer reached 220 degrees (f) or 105 degrees (c).

Then we poured it into the sterilized jelly jars, wiped the rims with clean damp paper towel put on the two piece lids and processed for 10 minutes.


This jelly is marvelous!

If you get the chance, you should taste it (or make your own).

As Quince have gone out of fashion, I wonder how I can find a quince tree for our garden, there are so many other recipes I’d like to try.


About badkowalik

Prepared by hand and cooked in small batches – our preserves are cooked slowly. There is an average of 1.5 pounds of fruit in every 8 oz jar. Not only can you taste the difference – you can see the difference. Beautiful natural color and unmatched textures – that can only be achieved by the patience and experience of the Confiseur (the maker). There is alchemy to what we do. Like fine wines, each season has it’s own specific style. We create preserves with exceptional taste. Capturing these flavors is the craft of our business. Beary Good Stuff is a collection of seasonal, sustainable, artisinally made preserves. The collection is made (in limited quantities) from local fruits using traditional cooking methods. We use the freshest ingredients we can get. The small batch production insures a taste and texture that is unmatched in the commercial market today. The collection includes preserved fruits & vegetables – marmalades, jams, fruit butters & salsas, pickles and gift collections that reflect the bounty of the season and spirit of feasting. Although not necessary yet, we have received a letter from the BC Heath Authority. We submitted a package detailing how and where we made our products, what each recipe contains and how we prepare it. This letter is displayed in our tent at the Farm Market. We have our BC MarketSafe and FoodSafe certifications.

Posted on October 31, 2013, in Recipes, Unique and tagged , , , . Bookmark the permalink. 4 Comments.

  1. My aunt & uncle had an orchard of these when I was young……1940’s & 1950’s. She use to can them & also made the jelly.

  2. I like Quince jelly and we tried to made it once. Sadly we failed it had a bitter after taste and we got “numb” tongues :o)

  1. Pingback: New for this week | Woodbridge Country Market

  2. Pingback: My Homepage

%d bloggers like this: