Quinces turn wonderfully sweet when cooked in this quince-apple sauce recipe. They are a great addition to applesauce. I serve them as a side to pork roast or duck.
Preparation Details
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 12 hrs 50 mins
Servings: 4
Ingredients
- 2 cups water
- 1 pound quinces, peeled, cored, and diced
- ½ lemon, juiced
- 1 pound apples, peeled, cored, and chopped
- ½ cup white sugar, or more to taste
Steps
- Inspect two 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until applesauce is ready. Wash new, unused lids and rings in warm soapy water.
- Combine water, quinces, and lemon juice in a pot over medium heat; bring to a boil. Reduce heat; simmer until softened, 8 to 10 minutes. Add apples and sugar; simmer until quinces and apples are very soft, 10 to 15 minutes.
- Strain apple-quince mixture through a fine-mesh sieve. Return apple-quince solids to the same pot; heat until hot, stirring constantly.
- Pack quince-apple sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
