Quince Jelly

We've made quite a lot of quince jelly - any suggestions what we can do with it other than eat it with cheese and on toast? I've bought some lamb loin chops with the intention of coating them with a quince jelly glaze - would you do that after the fact, or glaze them then grill them to caramelize?

Thanks, Celia

I add it to beef stock and reduce to make a great sauce.

[Jenise]

Celia,

I like the idea of using it as a glaze, but to see what others are doing with it, I consulted Epicurious.com which is a treasure trove of recipes from two of America's best gourmet magazines, Bon Appetit and Gourmet, plus a few other sources. There were exactly two recipes there, which says others aren't doing that much (even the most esoteric ingredient usually turns up 10 or 20 recipes). One was a chutney, and the other was this interesting Middle Eastern-like treatment for a roast pork shoulder. It might give you an idea for other flavors to introduce into your jelly for a more complex, savory application.


Braised Pork Shoulder with Quince
Bon Appétit | October 2008
by Bruce Aidells


Quince—hard and astringent when raw—becomes tender and slightly sweet as it cooks, making it a nice pairing for the Middle... more ›

subscribe to Bon Appétit Ingredients2 teaspoons paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cinnamon
1 5 1/2-pound boneless pork shoulder (Boston butt), trimmed, tied in several places to hold shape
1 tablespoon butter
1 tablespoon olive oil
3 large quinces (about 1 1/2 pounds total), peeled, cored, each cut into 8 wedges
2 cups chopped onions
1/2 cup chopped celery
1/2 cup finely chopped carrot
3 large garlic cloves, chopped
1 cup pomegranate juice
1/2 cup low-salt chicken broth
2 tablespoons red currant jelly
2 small bay leaves
1 teaspoon chopped fresh thyme
Lemon juice
Chopped fresh mint
Lemon wedges

Preparation
Stir paprika, 1 1/2 teaspoons coarse kosher salt, 1 teaspoon black pepper, coriander, ginger, allspice, and cinnamon in small bowl to blend. Spread spice mixture all over pork shoulder. Wrap in plastic and refrigerate overnight.

Preheat oven to 325°F. Melt butter with oil in heavy large oven-proof pot over medium-high heat. Add pork shoulder and brown on all sides, about 10 minutes. Transfer pork to plate. Pour off all but 2 tablespoons drippings from pot and reduce heat to medium. Add quince to pot. Sauté until cut sides are lightly browned, 5 to 7 minutes. Using slotted spoon, transfer quince to bowl. Add onions, celery, and carrot to pot. Sauté until vegetables begin to soften, about 10 minutes. Add garlic; auté1 minute. Add pomegranate juice and chicken broth. Bring to boil, scraping up browned bits. Add red currant jelly, bay leaves, and thyme, then quince. Return pork to pot, fat side up. Cover pot with foil, then lid; place in oven.

Braise pork until very tender and thermometer inserted into center registers 165°F, basting occasionally, about 2 hours 15 minutes. Cool pork uncovered at room temperature 1 hour. Chill uncovered until cold, then cover and chill at least 1 day and up to 3 days.

Preheat oven to 350°F. Transfer pork to work surface. Cut off string. Cut pork crosswise into 1/2-inch-thick slices. Overlap slices in 13x9x2-inch baking dish. Using slotted spoon, arrange vegetables and quince around pork. Boil juices in pot until thickened enough to coat spoon, about 15 minutes. Season with coarse kosher salt, pepper, and lemon juice to taste. Pour over pork. Cover and bake until heated through, about 30 minutes.

Sprinkle pork with chopped mint; surround with lemon wedges and serve.

Ingredient tip:
Quinces are ripe when their peel changes from green to yellow. They should still be quite firm— soft quinces are rotten. Because they're so hard, they can be difficult to prepare. First, use a vegetable peeler to remove the skin. Next, use a chef's knife to cut the fruit lengthwise (through the core) into wedges. With a small paring knife, carefully remove the core. To prevent the cut pieces from browning, soak them in lemon water.

add your own note

[Jenise]

Celia,

I like the idea of using it as a glaze, but to see what others are doing with it, I consulted Epicurious.com which is a treasure trove of recipes from two of America's best gourmet magazines, Bon Appetit and Gourmet, plus a few other sources. There were exactly two recipes there, which says others aren't doing that much (even the most esoteric ingredient usually turns up 10 or 20 recipes). One was a chutney, and the other was this interesting Middle Eastern-like treatment for a roast pork shoulder. It might give you an idea for other flavors to introduce into your jelly for a more complex, savory application.


Braised Pork Shoulder with Quince
Bon Appétit | October 2008
by Bruce Aidells


Quince—hard and astringent when raw—becomes tender and slightly sweet as it cooks, making it a nice pairing for the Middle... more ›

subscribe to Bon Appétit Ingredients2 teaspoons paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cinnamon
1 5 1/2-pound boneless pork shoulder (Boston butt), trimmed, tied in several places to hold shape
1 tablespoon butter
1 tablespoon olive oil
3 large quinces (about 1 1/2 pounds total), peeled, cored, each cut into 8 wedges
2 cups chopped onions
1/2 cup chopped celery
1/2 cup finely chopped carrot
3 large garlic cloves, chopped
1 cup pomegranate juice
1/2 cup low-salt chicken broth
2 tablespoons red currant jelly
2 small bay leaves
1 teaspoon chopped fresh thyme
Lemon juice
Chopped fresh mint
Lemon wedges

Preparation
Stir paprika, 1 1/2 teaspoons coarse kosher salt, 1 teaspoon black pepper, coriander, ginger, allspice, and cinnamon in small bowl to blend. Spread spice mixture all over pork shoulder. Wrap in plastic and refrigerate overnight.

Preheat oven to 325°F. Melt butter with oil in heavy large oven-proof pot over medium-high heat. Add pork shoulder and brown on all sides, about 10 minutes. Transfer pork to plate. Pour off all but 2 tablespoons drippings from pot and reduce heat to medium. Add quince to pot. Sauté until cut sides are lightly browned, 5 to 7 minutes. Using slotted spoon, transfer quince to bowl. Add onions, celery, and carrot to pot. Sauté until vegetables begin to soften, about 10 minutes. Add garlic; auté1 minute. Add pomegranate juice and chicken broth. Bring to boil, scraping up browned bits. Add red currant jelly, bay leaves, and thyme, then quince. Return pork to pot, fat side up. Cover pot with foil, then lid; place in oven.

Braise pork until very tender and thermometer inserted into center registers 165°F, basting occasionally, about 2 hours 15 minutes. Cool pork uncovered at room temperature 1 hour. Chill uncovered until cold, then cover and chill at least 1 day and up to 3 days.

Preheat oven to 350°F. Transfer pork to work surface. Cut off string. Cut pork crosswise into 1/2-inch-thick slices. Overlap slices in 13x9x2-inch baking dish. Using slotted spoon, arrange vegetables and quince around pork. Boil juices in pot until thickened enough to coat spoon, about 15 minutes. Season with coarse kosher salt, pepper, and lemon juice to taste. Pour over pork. Cover and bake until heated through, about 30 minutes.

Sprinkle pork with chopped mint; surround with lemon wedges and serve.

Ingredient tip:
Quinces are ripe when their peel changes from green to yellow. They should still be quite firm— soft quinces are rotten. Because they're so hard, they can be difficult to prepare. First, use a vegetable peeler to remove the skin. Next, use a chef's knife to cut the fruit lengthwise (through the core) into wedges. With a small paring knife, carefully remove the core. To prevent the cut pieces from browning, soak them in lemon water.

Tom, thank you, that's a great idea! We had it straight last night with lamb loin chops, and they were great!

Jenise, thanks for the suggestion and the recipe, I'll check out my Middle Eastern cookbooks as well...

We've made quite a lot of quince jelly - any suggestions what we can do with it other than eat it with cheese and on toast? I've bought some lamb loin chops with the intention of coating them with a quince jelly glaze - would you do that after the fact, or glaze them then grill them to caramelize?

Thanks, Celia

"C" do you eat ham? I would think that the jelly .would make a terrific glaze for a whole ham, or heck even a half ham. I am perhaps assuming that hams are sold in OZ, the way.u they are sold here. One can buy a whole ham, or a shank half or the upper half. I am speaking not of raw meat, but ham that is cooked, yet needs some baking and seasoning with a glaze, some cloves, or maybe sliced pineapple or cherries (dried) or what ever tickles one's fancy. I bet the quince would do a good job too. Lamb? I am not sure I would put a glaze on lamb, for sure not chops or shanks or even a leg. My $0.02 worth. Maybe Jenise will get well enough to give her $1.02 worth.

It was actually gorgeous on the lamb, Bobby, and that's a very standard way of using quince jelly. The ham is a great idea, thank you - I've never made a glazed ham, but this would be a good way to start...

It was actually gorgeous on the lamb, Bobby, and that's a very standard way of using quince jelly. The ham is a great idea, thank you - I've never made a glazed ham, but this would be a good way to start...

"C" mint jelly is pretty standard too with lamb, but I would never have allowed it on my lamb. BTW, speaking of my lamb you might recall some months ago when I posted on an animal called a "hair sheep" it grows hair rather than wool, and therefore has less lanolin. That makes the meat have a milder flavor, and I want to whole heartily endorse it. if you (or any one else here) gets a chance to try the meat, do not hesitate.