In the past couple of years, we’ve had the honor of hosting Thanksgiving for my father’s side of the family, and crazy as it may seem, I love it. The planning, cooking, decorating…but most of all, getting to fellowship with some of my favorite people. As we prepare, it always brings back fond memories of helping my Great Aunts – Mary and Elizabeth set up – because for years, that’s where we’d gather. As a young girl, I loved walking out our farm lane to their home the week before to help them set out their serving bowls, each with a little note on what it would hold.
On the first year we hosted, Aunt Joanne brought some of her quince honey. It disappeared so quickly upon its opening, that I immediately asked if she’d share her recipe! The kids absolutely loved it and I was intrigued by the use of quince – something you don’t see every day. Although she said yes, I’m only now getting around to sharing it with you!
Her version is based on one in the Mennonite Cookbook — by Mrs. M. H. Godshall & Mrs. Harvey L. Alderfer
2 cups grated quince (It may take 2 large ones or up to 5 small ones – Discard gritty parts)
2 cups grated apples (It may take up to 6 apples, depending on size. I like to use Stayman Winesap.)
1 pint water
4 lbs. sugar (I use less sugar. I have used 2 lbs. and 3 lbs. Both seem to work okay. Most recently I used the 2 lbs. or 4 1/2 cups. It may not thicken as much but then it’s more like honey.)
Wash and pare quinces and apples. Core and cut into quarters. Grate or grind both fruits and mix together.
Add water to fruit and bring to a boil. Add sugar gradually and stir until all is dissolved. Cook slowly (on Medium to Medium Low) until fruit is clear and mixture is thick (about 20 minutes or maybe 25).
Ladle into hot jars (8oz or smaller) and process in a boiling water bath for 10 minutes.
Yield: about 6-8 8oz jars