Next, we hear from Snohomish jam-rememberer Selma McNamara, “Regarding Dean Tuininga’s request for a quince jam recipe, my mom also made quince jam because my dad liked his mom’s jam.

Nevertheless, Dean Tuininga of Everett really, really wants to make a batch of quince jam, and so he shall, thanks to the 23 recipes shared by 19 Forum contributors.

Eat the jam within 2 weeks, because the amount of sugar in this recipe is not enough for long conservation. If you want to keep the jam for a longer time, then use an equal amount of sugar and fruit.

Quince jelly is so easy to make in small quantities but really really difficult to do in bigger batches. Step 1 - begin 24 hours in advance of jelly 1. Rub any down off the quinces with a clean cloth.

Along with these products, the portuguese sent along a national staple – a quince (called Marmelo in Portuguese) and sugar confection (a marmelada or in Spain called Membrillo) delicately flavored ...

With the sky dark before 6:00 PM and fog hanging heavy in the early mornings, fall is definitely upon us, with winter on its way. At the farmers' markets around Orange County the varied bounty of ...

1kg ripe quince (washed but no need to quarter and core – this recipe allows them to be cooked whole) 1 lemon, peeled zest and juice 700g preserving sugar (you may need less) ...

You can bulk out the quince with peeled and cored cooking apples if necessary, but don't use more than half the weight of apples to quince - so if you have 2 kilos of quince, use a kilo of apple.

Test if jelly is at setting point by dropping a teaspoon of liquid onto a chilled saucer. Place saucer back in the freezer for 2 minutes. Remove and gently run your finger through the jelly.

Put the whole quince, lemon juice and zest into a large, deep pan. Cover with water (approx 2l) and bring to the boil. Reduce until simmering and then cook for at least an hour (you may need ...

It's odd how a recipe can vanish almost completely from the culinary repertoire of one country yet continue to be eaten and enjoyed in another. Sometimes it will even get re-imported as an exotic ...