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Persian Quince Preserves

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  • 2 lbs. quince
  • 1 1/2 cup water
  • 4 cups sugar
  • 1/4 teaspoon vanilla extract or 1/2 tsp cardamom seeds or 1 cinnamon stick
  • 2 Tbsp. lemon juice

Makes 2 pints. Cut quinces in quarters and remove cores. Slice into 1/4 inch strips. Wash and drain. Place quince and water in heavy saucepan. Bring to boil on high heat, reduce and let simmer over low heat for about 15 minutes. Add sugar and vanilla OR cardamom OR cinnamon. Place clean dish towel over pan and cover firmly with lid--this way the quince will turn red. Simmer over low heat for 1 hour. Add lemon juice, cover and simmer for 1 hour more over low heat--stirring gently from time to time--until syrup has thickened and quince has turned red. Allow to cool. Note: I would not allow preserves to cool. Fill sterilized jars and seal. (Nothing is said about processing jars, but I think I would process jars according to recommendations given for processing apples.)

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I used the measurements for the ingredients listed in the recipe. I did not use the dish towel as mentioned above, because I used an enameled cast iron Dutch oven which the lid fits securely/snug. The quince cooked up sweet, with a vibrant rose color and a floral aroma and flavor! I processed the jars in a water bath/canner for 10 minutes. The yield was 4- 1/2 pints. I will definitely use this recipe again.

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