Raw quinces straight off the tree aren’t exactly a treat—at least not the varieties we usually grow around here. They’re tough and pretty tart! But don’t let that discourage you. Once you roll up your sleeves and get to canning, these fruits transform into something absolutely delicious. Here’s everything you need to know to get started.
How to Prep Your Quinces for Canning
You can’t just toss a whole quince into the pot. First things first: you’ve got to get rid of that fuzz. Quinces are covered in a fuzzy, felt-like coating (kind of like a peach, but thicker), and it’s packed with bitter compounds that will ruin your flavor. Just grab a soft cloth and rub the fuzz right off.
Once they’re smooth, here’s your game plan:
- Give the fruit a good wash.
- Core them carefully. (Pro tip: Try not to nick the seeds; they contain amygdalin, which can turn into cyanide. Just scoop ’em out and move on!)
- Chop the fruit into small chunks.
- Get them ready to boil.
Whatever you do, leave the skins on! The peels are loaded with pectin, which is the natural stuff that makes your jams and jellies set. From here, you can whip up jelly, marmalade, or even “quince cheese” (fruit leather). They also make a killer juice. I always recommend adding a squeeze of lemon juice before you start cooking—it keeps the fruit from turning brown and adds a bright, zesty balance to the quince’s natural sweetness.
The Canning Process
As I mentioned, these fruits are pectin powerhouses. Because they have so much of it naturally, you don’t even need to buy store-bought pectin or gelling sugar. You can just use the fruit and regular granulated sugar in a 1:1 ratio. Just a heads-up: it might take a bit longer to cook down than other fruits you’re used to. That’s totally normal—it just takes a little time for that natural pectin to release and do its magic.
Once your mixture has thickened up, pour it into sterilized jars. Screw the lids on tight and flip them upside down for a few minutes to help create a solid vacuum seal. Your canned quince goodies will stay fresh for up to a year, and honestly? The flavor actually gets better and more complex the longer they sit.
If you find yourself with a massive harvest and don’t want to can it all at once, you can also freeze them! They’ll last about a year in the freezer. Just make sure to clean, core, and blanch them first. That way, you’ll have a stash ready whenever you’re in the mood to whip up something special.