Chopped Quinces. Mrs. Eliza Dickerson. Recipe

Chopped Quinces Recipe

History and Fun Facts:
Quinces have a long history and have been cultivated and enjoyed for thousands of years. They are believed to have originated in the Caucasus region, spanning modern-day Georgia, Armenia, and Russia. Quinces were highly prized by the ancient Greeks and Romans and were even dedicated to Aphrodite, the goddess of love and beauty. These fruits have a unique flavor profile, resembling a combination of apples and pears with floral undertones. They are known for their firm flesh and natural pectin content, which makes them perfect for jellies and preserves.

Quince recipes have been passed down through generations, cherished for their delightful taste and versatility in the kitchen. One such recipe, Chopped Quinces, was popularized by Mrs. Eliza Dickerson. This recipe captures the essence of quinces by showcasing their tartness and aromatic nature. By following these steps, you can create a delicious homemade treat for all to enjoy.

Ingredients:
- 4 large quinces
- Water
- 3 cups sugar

Instructions:

1. Start by peeling the quinces and removing any brown spots or blemishes. The skin of quinces is tough, so using a sharp knife is recommended. After peeling, cut the quinces into small squares, ensuring to remove the core and seeds.

2. Place the diced quinces into a large saucepan and cover them with water. The water should be enough to submerge the quinces fully. Bring the water to a boil over medium heat.

3. Allow the quinces to stew in the boiling water until they become tender. This should take approximately 15-20 minutes. To check for tenderness, use a fork to see if it easily goes through the quince pieces. Once tender, remove the saucepan from heat.

4. Pour the cooked quinces into a colander to drain out the excess water. Allow the quinces to sit in the colander for a few minutes until most of the water has drained.

5. Measure the quince juice obtained from the draining process. For every pint of juice, add three-fourths of a pint of sugar to a separate saucepan.

6. Place the saucepan with the sugar and quince juice on the stove over medium-high heat. Stir the mixture gently until the sugar completely dissolves.

7. Once the sugar has dissolved, let the syrup come to a gentle boil. Skim off any foam or impurities that rise to the surface using a spoon or skimmer. This skimming process helps achieve a clear and smooth syrup.

8. Allow the syrup to boil for approximately 10-15 minutes. This will help the syrup thicken slightly. Keep a close eye on it to prevent burning or scorching.

9. Add the stewed quince pieces into the syrup. Stir gently to coat all the quince squares in the syrup. Let them cook together over medium heat until the syrup begins to show signs of jelling. This can take about 30-40 minutes, depending on the desired consistency.

10. While the quinces are cooking, prepare your sterilized glass jars for storage. Wash the jars and lids thoroughly with hot, soapy water, rinse well, and dry them. Alternatively, you can sterilize them in boiling water for a few minutes.

11. Once the quinces and syrup have reached the desired jelling point, carefully transfer the mixture into the prepared glass jars. Leave a small headspace at the top of each jar for expansion during the cooling process.

12. Seal the jars tightly with the lids. If using canning jars, use the appropriate processing method to ensure a shelf-stable product. If using regular jars, refrigerate them immediately and consume the chopped quinces within a few weeks.

Now you have a batch of delicious homemade Chopped Quinces to enjoy. These versatile and fragrant preserves can be spread on toast, served with cheese, used as a filling for pastries, or enjoyed simply on their own. The sweet and tangy taste of quinces will surely delight your taste buds.

Similar Recipe Dishes:
1. Quince Jelly: Extract the juice from peeled and chopped quinces and follow the same process as Chopped Quinces to create a smooth and clear jelly. This versatile spread can be used in many sweet and savory dishes or enjoyed with scones and pastries.
2. Quince Paste (Membrillo): Cook peeled and finely chopped quinces with sugar until thick and amber in color. Pour the mixture into a pan and let it set. Once firm, slice and serve with cheese for a delightful appetizer or dessert.
3. Quince Syrup: Boil chopped quinces with sugar and water until the quinces break down and the liquid turns syrupy. Strain the mixture and use the resulting aromatic syrup to flavor beverages, cocktails, or drizzle over desserts and pancakes.

These quince recipes offer exciting ways to enjoy the unique taste and qualities of this remarkable fruit. Experiment with different techniques and combinations to uncover your favorite quince dishes. Bon appétit!