Quince Honey is a delicate and aromatic fruit preserve traditionally made in American kitchens during the fall. With its floral fragrance and honey-like flavor, this spread transforms the tough quince fruit into a silky-sweet delight. This recipe uses grated quince, granulated sugar, and boiling water, simmered to create a golden syrup perfect for breakfast or tea time. Spread it on toast, pancakes, waffles, or English muffins for a nostalgic and comforting treat that bridges the gap between jelly and fruit butter.
Ingredients
- 5 quinces (large, peeled and grated)
- 5 lbs granulated sugar
- 1 pint boiling water
Instructions
Step 1: Prepare the Quince
- Peel and grate 5 large quinces. Set aside.
Step 2: Make Sugar Syrup
- In a large pot, combine 5 lbs granulated sugar with 1 pint boiling water.
- Boil for 5 minutes, stirring to dissolve the sugar completely.
Step 3: Cook the Quince
- Add the grated quince pulp to the boiling sugar syrup.
- Boil for an additional 20 minutes, stirring frequently, until the mixture thickens and the quince is tender.
Step 4: Cool and Store
- Let the quince honey cool slightly.
- Pour into sterilized jars and seal. Store in the refrigerator or process in a hot water bath for long-term storage.
Tips
- Reduce sugar to 4 lbs for a less sweet version, still delicious.
- Add a strip of lemon peel or cinnamon stick during cooking for extra flavor.
- Can be used as a filling for thumbprint cookies or spooned over yogurt.
- Substitute some of the quince with grated apple for a more mellow profile.
Nutrition
Calories: 2344kcalCarbohydrates: 608gProtein: 1gFat: 2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 17mgPotassium: 568mgFiber: 5gSugar: 566gVitamin A: 113IUVitamin C: 42mgCalcium: 37mgIron: 2mg
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