Quince Curd
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Ingredients:
    *  500 grams of washed, peeled, cored and diced quince (a little over a pound) 
    * 400 grams of sugar (2 cups + 2 Tablespoons + 2 teaspoons)
    * 1/4 teaspoon orange zest (optional)
    * 1/4 teaspoon lemon zest
    * water
    * 4 eggs
    * 150 grams of butter cut into small pieces (2/3 cup or 1 stick + 2 Tablespoons + 1 1/2 teaspoons)

Instructions:

Put whole quinces in a saucepan, cover with water and simmer them for 5-7 minutes, until they feel pear-soft and skin feels wrinkly, to make it easier to peel and core and chop them.

Place the sugar, chopped quince and zest in a pot or crockpot/slow cooker and barely cover with water. Simmer until a they reach a golden-pink hue.

Put in a blender and purée, then immediately add eggs and butter.

Blend well. Pour into sterilized bottles. Seal when cold. Store in the fridge.*

*Don't want to make so much at once? Go back to put in a blender and puree and before immediately add eggs and butter follow these instructions instead:

Put in a blender and puree. Divide into 4 equal portions. Put 3 portions in individual bags and store in the freezer.

To 1/4 of the pureed quince, add 1 beaten egg and 2 Tablespoons + 2 teaspoons of butter chopped into small pieces. Put in the blender and blend well. Store in the fridge.

For the remaining portions frozen quince puree, thaw and then follow the above instructions for 1/4 of the pureed quince.

Quince curd can be used as a spread on toast, on plain yogurt or ice cream, in a baked pastry shell or as a filling between two plain sugar cookies or vanilla wafers.



The Solar Food Dryer by Eben Fodor
 Preserving Food without Freezing or Canning by the gardeners and farmers of Centre Terre Vivante
Root Cellaring: Natural Cold Storage of Fruits & Vegetables by Nancy Bubel

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