Coral Hues

Quince Cardamom Preserves


2 medium/large quinces

2 cups (450 g) sugar

1 tbsp (15 g?) ground cardamom

juice of 1/4 lemon, ~ 1/4 c (15 ml)


  1. Cut the quince into quarters. Remove the skins and core, and chop into medium-sized cubes.
  2. Add the quince pieces to a large pot and add ~ 3 c (700 ml) water. Bring to a boil and then lower to medium/medium-high heat for 15 minutes.
  3. Add the sugar and cook for another 30 – 45 minutes.  The quince should not be too pink yet, perhaps just turning and there should be a fair amount of liquid still in the pot.  If the liquid is getting syrupy, err on the 30 minutes.
  4. Put a small plate in the freezer at this point so it is ready to check the preserves when they are done.
  5. Add the half the cardamom and all of the lemon juice, and cook until a thick syrupy, pink mixture develops, ~ 30 – 45 minutes.  You can turn the heat up at this point a bit if the liquid is not evaporating much.
  6. When the thick preserves are nearly done, add the remaining cardamom. Using a fork or the back of a spoon, break up the quinces pieces.  The preserves will continue to thicken and become syrupy. Remove the plate from the freezer and place a small dollop of preserves on the plate. If you can run your finger or the back of a spoon through the preserves and a clean line is left (i.e. the liquid doesn’t run), then it is done.  Remove from the heat and once cooled, place in a clean glass jar.


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