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Quince Butter Recipe

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Quince Butter

Quince Butter

© 2008 Barbara Rolek licensed to About.com, Inc.
Quinces are high in pectin making them a natural for jams, jellies, preserves and butters. This unusual fruit is a cross between an apple and a pear in appearance but the taste is very astringent and needs to be cooked to bring out its flavor, when its pale yellow color will turn orangey-red. The initial cooking can be done in a pressure cooker, if desired. If sieving is a chore, peel the fruit before cooking.

View this larger image of quince butter.

Makes about 2 pints of Quince Butter

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Ingredients:

  • 12 quinces, washed, quartered and cored
  • 1/4 cup water
  • 1/4 cup lemon juice
  • Sugar

Preparation:

In a medium saucepan, combine quinces, water and lemon juice. Bring to a boil, reduce heat to very low and simmer until quinces look like applesauce, stirring occasionally.

Pass the puree through a sieve or food mill. For every cup of strained puree add 1 cup sugar and choose one of the following cooking methods.

  • Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.

  • Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.

  • Stovetop: Place sweetened pulp in a medium saucepan and cook over low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.

  • Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.

    Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.

    If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.

    Note: Before attempting a home canning project, read what the Ball canning jars company has to say about it.
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