[Sca-cooks] Quinces and Marmalade

[Mark Hendershott]

At 12:41 PM 11/17/04 -0500, Jadwiga wrote:
> > In Spain and South America, Mexico included, quince jam is a solid jam. 
> The jam is
> > dark red and can be eaten med cheese.
>
>That's what we call 'quince paste', I think.
>
>--

That's the stuff.  I made some which is drying right now.  Basically make 
"quince sauce" in the same way a applesauce then add an equal weight of 
sugar and cook a while longer.  pour out onto parchment paper lined sheet 
pans and let cool.  Let it dry, flipping occasionally.  I think it will 
take a month or so.  We tested it with some cheese.  This is the stuff I 
like so much on a visit to Spain.

Simon Sinneghe
Briaroak, Summits, An Tir