Quince Applesauce Recipes

Steps:

• Inspect two 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple sauce 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, and simmer until softened, 8 to 10 minutes. Add apples and sugar and simmer until all fruit is very soft, 10 to 15 minutes. Remove from heat and strain through a sieve.
• Reheat apple-quince mixture until hot, stirring constantly.
• Immediately 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 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.

Steps:

• Put the quince, lemon juice, and 2 cups plus 2 tablespoons of water into a saucepan. Bring to a boil, then simmer for 8 to 10 minutes (quince takes longer to soften than apple and needs a bit of a head start). Add the apples and sugar and cook for a further 10 to 15 minutes, until all the fruit is well softened. Remove from the heat and either beat to a smooth pulp with a wooden spoon or press through a sieve.
• Meanwhile, preheat the oven to 275°F and place the sterilized jars (see p. 152) inside.
• Return the pulp to the pan and bring to a boil, stirring to make sure it doesn't stick and burn. Remove from the heat and pour immediately into the warm, sterilized jars. Seal with lids, clips, or screw-bands, remembering to release the screw-band by a quarter of a turn if using this type of jar (see p. 156). Place in a deep pan with a folded tea towel on the bottom. Cover with warm water (100°F), bring to the simmering point (190°F), then simmer for 5 minutes.
• Remove the jars from the hot water and place on a wooden surface or folded tea towel. Tighten the screw-bands, if using, and leave the jars undisturbed until cool. Check the seal (see p. 158). Store in a cool, dry place. Use within 1 year.

Steps:

• In a large saucepan, combine the quinces and apple juice. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until quinces are crisp-tender., Uncover; simmer 8-12 minutes longer or until liquid is reduced to 2 tablespoons. Discard spice bag. Cool for 5 minutes., Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the apples, sugar, flour, cinnamon, salt and nutmeg. Gently stir in quince mixture. Spoon into crust. , For topping, in a small bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over filling. , Bake at 375° for 50-60 minutes or until apples are tender and crust is golden brown. Cool on a wire rack.