Two years ago I tried a Victorian recipe for quince paste. Homemade quince paste is a traditional Christmas treat since the Victorian era. And since this quince candy turned out so delicious, I tried to make candied quince this Christmas!
Related: Victorian Quince Paste
But this time, instead of using real quinces, I used Japanese quinces – also known as japonica and Maule’s quinces – from grandma’s garden. I’m not a big quince fan, but there were so many quinces left and I didn’t want to let them go to waste. So after making Japanese quince jelly and Japanese quince cake, I thought why not candy them? I couldn’t find a recipe for candied Japanese quinces. Therefore I used my usual candied fruit recipe and adapted it slightly. So here’s my recipe on how to make candied Japanese quinces.
By the way, if you don’t have Japanese quinces, you can use real quinces instead to make these candied quince slices.
Candied Japanese Quince Slices
- 4 Japanese quinces (or 2 quinces)
- 1 cup (200g) granulated sugar
- 1/2 cup (100ml) water
Cut the Japanese quinces into about 1/4″ (1/2cm) thick slices. Remove the seeds.
Combine sugar and water in a saucepan and bring to a boil. Cook until the sugar is dissolved.
Add Quince Slices
Add the quince slices and cook covered for about 1 hour. Check often during the last 15 minutes. Add more water if necessary.
Remove the candied quince slices as soon as they’re translucent. During the cooking process, the pale yellow quinces turn orange! Isn’t that amazing? 😀
Let Dry & Store
Let the candied Japanese quince slices dry at room temperature for a couple of days. Then store them in the fridge.
Related: Candied Watermelon Rind
Because quinces are high in pectin, the leftover syrup thickens like quince jam or quince jelly. So you can use the leftover quince syrup just like quince jam.
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