John Myers
Ingredients for 4 servings:
- 1 ½ kg quince(s), peeled and cored
- 450 g sugar
- 1 lemon(s)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes
old recipe from my mother-in-law
Prepare twist-off jars. Cut the quinces into quarters or eighths, depending on their size. Mix one liter of water with the lemon juice and add the peeled quinces to prevent them from browning. Preheat the oven to 150°C. Then layer the moist quinces in a roasting pan or Jena dish with the sugar. The last layer should be sugar. Seal with aluminum foil; do not use the lid. Place the quinces in the oven at 150°C for 1 hour. Then increase the temperature to 175°C and leave the quinces in the oven for another hour. Afterwards, the quinces can be immediately placed in twist-off jars, filled with the quince juice from the roasting pan, and sealed. Makes 4 small jars. We enjoy eating these pickled quinces with all kinds of roasts, whether game, poultry, beef, or pork.
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