[Sca-cooks] Quince Query

S CLEMENGER sclemenger at msn.com
Wed Oct 14 07:22:23 PDT 2009

I've used the crockpot to make both "white" and "black" quince paste, and it 
worked brilliantly.  I would have loved to have had that old crockpot when I 
was making apple butter a few weeks ago.  Good LORD I had to watch it like a 
hawk as it thickened, and it took days!

----- Original Message ----- 
From: "Sharon Palmer" <ranvaig at columbus.rr.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, October 14, 2009 2:08 AM
Subject: Re: [Sca-cooks] Quince Query

> >I have been told, though I haven't tried it yet, that a really good way 
> >to
> >boil down the quince mixture to get the paste is to do it in a crock
> >pot...leaving the lid off so it will reduce.
> I tried using a crockpot for plum preserves and it didn't work at
> all.  They got brown and nasty and smelled like prunes, but hadn't
> thickened.  I did a second batch in a sheet pan spread out half an
> inch thick in a low oven, and it worked brilliantly.  I got clear
> pink beautiful preserves that tasted great.  That was plums not
> quinces.  I had the crockpot close to full.  Maybe it would work with
> a smaller batch.
> Ranvaig

More information about the Sca-cooks mailing list