They don't call it paradise for nothing! Quinces, crabapples and lingonberries combine forces to make the prettiest, most delicious jelly you've had. This is your grandma's jelly. She knew what was good.
With a flavor that holds nostalgic reminders, one lady falls head over heels in love with a new fall fruit. This simple creation is reminiscent of the texture of membrillo but has the versatility of jam.
I use the slow cooker, following Marisa’s apple butter method. Since I tend to take a light hand with spicing and sugar, I really end up producing something between a pear sauce and pear butter. I used four large bosc pears plus one quince.