Here is the recipe for a fantastic Quince Preserve from the Complete Ball Canning Book.
- 3 cups Sugar
- 8 cups water
- 7 cups cored peeled quartered Quince
Prepare canner, jars, and lids. In a large stainless steel saucepan, combine sugar and water.
Bring to a boil over high heat, stirring to dissolve sugar. Boil hard, stirring frequently, for 5 minutes.
Stir in Quince. Reduce heat and boil gently; stirring frequently, until fruit is transparent and syrup thickens. The process takes about 1 1/2 hours.
Test for consistancy.
Ladle hot preserves into hot jars and process 10 minutes.