Quince Syrup
Ways to Make Quince Syrup.

Put quince pulp left over from making jam or jelly into a saucepan, add water to cover the pulp, bring to a boil and then let simmer overnight.
Alternatively, you could put the pulp into a heat proof bowl, cover with water and then cover the bowl and set on a slowcook heat source (warming tray, gas pilot light etc.) and leave for a couple days

Strain this liquid with pulp though a jelly bag (4 layers of muslin/cheesecloth or a layer of cotton flannel.


Measure the amount of liquid and add that amount of sugar to it. Put it in a non-metallic saucepan and boil for 10 minutes, stirring continually.

Allow the sugar syrup to cool, transfer to plastic containers with tight-fitting lids and then store in the refrigerator or freezer.

 Uses For Quince Syrup 

Quince syrup can be made into a beverage by mixing with water.
The beverage can be made into quince soda pop (fizzy drink) or home-brewed quince ale by adding yeast to it.
Make jell-o with quince syrup and plain gelatin (follow directions on box).
To sweeten tea, add a spoonful of syrup to tea.
To make a liqueur cordial, mix syrup half and half with liquor. To make a wine cooler, add some to a glass of wine. Can be added to
kombucha for a secondary ferment.

To make your syrup thicker, put it in a slow cooker at low heat uncovered and let it simmer until enough liquid has evaporated so that it is the consistency you want.

Things You Can Do With Quince Syrup

Use as a syrup for pancakes or french toast.
Use it as a topping for ice cream or puddings.
Drizzle it over cream puffs or squares of vanilla cake.
Drizzle it over cooked oatmeal or other hot cereal.
Add it as a flavouring to milkshakes.
Add to plain milk to make flavoured milk.
Mix it with carbonated water to make flavoured soda.
Toss a few spoonfuls over steamed sweet potatoes or yams to make glazed/candied sweet potatoes or carrots.
Drizzle some over fruit salad.
Make Peach Melba: Put a scoop of ice cream in a dish, add a canned peach or pear half (or slices) and drizzle some jam syrup on top.
Poach pears or peaches and drizzle syrup on top for dessert.
Drizzle it over cheesecake.
Mix it with sliced fruit or berries and use as a topping for sheet cakes.
Mix it with sliced fruit, top with a streusel topping, bake and you have fruit crisp.
Mix with a little cornstarch or arrowroot, cook till thickened to make a thicker syrup to use as well.
Mix half and half with ketchup and add salt and spices to taste to make a barbecue sauce.

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Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by The Gardeners and Farmers of Centre Terre Vivante.
Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann

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