Quince is one of the most popular Greek spoon sweets. It is served as a dessert topping for yogurt in taverns all around the country. Tourists love it, though unfortunately most restaurants use cheap commercial preserves.
By cooking down the cores and seeds that contain most of the pectin, and adding their rich broth to the sweet, we can make our own quince preserves with less sugar and more fruity flavor and aroma. I prefer to fill small jars—once opened, the contents are difficult to resist. At least with small jars you might pause before breaking the seal, but then again you might not! By adding spices, I turn some of the spoon sweet into an unusual relish (see Variation).
Makes 3 1/2 pints (1.5 L) or 6 one-cup (250 ml) jars (see Note) (more…)