This is adapted from a Ball guide recipe, adding vanilla bean and lemon juice and mashing down the fruit further to become a beautiful rosy quince jam. The aroma as you cook it alone is nearly worth the work, but the jam itself is Fall at its finest.
Betsy is lucky enough to have a neighbor w/ quince trees! She walks us through the process of making jelly and then using the quince pulp to create membrillo, which is a firm paste traditionally eaten in Spain with Manchego, at breakfast or dessert.
On my friend Ann's micro farm I was visiting to pick out a Cashmere goat, I spotted a Quince tree on the border of her property and they were ripe. I decided to share the history of the quince and create a recipe for quince butter.
On day one of the Punk Domestics trip to Italy in January, 2012, we made three kinds of preserves with Marzia Brigante: Quince jam, pear jam with aromatic spices and savor, a conserve made with apples, pears, quince, nuts and saba.
Technically a conserve, savor is a melange of quince, apple and pear, with almonds and walnuts, plus any other nuts that you like; we used hazelnuts. Recipe by Marzia Brigante from the Punk Domestics trip to Italy in January, 2012.