Quince is like a special giant fuzzy apple, worth taking advantage of when in season.
Recipe information
Yield
12 Servings
Ingredients
special equipment
Preparation
Step 1
Rub quince with a damp paper towel to remove fuzz. Cut 4 quince (6 apples) into large pieces (no need to peel, core, or remove seeds). Place in a large heavy pot and cover with cold water. Bring to a boil, reduce heat, and simmer until quince are very soft, 60–75 minutes.
Step 2
Strain cooking liquid into a large bowl; discard quince. Wipe out pot; reserve.
Step 3
Plump figs in a small bowl of hot water until soft, about 15 minutes. Drain.
Step 4
Meanwhile, peel, core, and thinly slice remaining 2 quince. Add to quince pot along with lemon zest and juice, sugar, cardamom, figs, and reserved cooking liquid and bring to a boil. Reduce heat and very gently boil, stirring often and skimming surface occasionally, until quince is translucent and a spoon dragged across pot leaves a line that quickly disappears, 25–30 minutes, or 40–50 minutes if using apples.
Step 5
Divide preserves among jars. Let cool; cover and chill.
Step 6
DO AHEAD: Preserves can be made 2 weeks ahead. Keep chilled.
