Sliced quince is simmered in sugar syrup until tender and sweet. This classic fruit preserve brightens winter breakfasts and makes a sweet accompaniment to yogurt, breakfast cheeses, and tea.
Peel and slice the quince, then place it immediately in lemon water to keep it from browning.
Bring the water and sugar to a boil, stirring until the sugar dissolves.
Drain the quince slices and simmer them in the syrup over low heat until tender and lightly pink. Do not cook them too long, or they will fall apart and turn into a smooth purée instead of holding their shape.
Fill sterilized jars with the quince slices and syrup, making sure the syrup completely covers the fruit.
Close the jars and process them in a pot of boiling water for 10 minutes to sterilize them.
Let the jars cool completely, then store them in a cool, dark place.
After peeling and slicing the quince, place it immediately in lemon water to keep it from browning. Sterilize the jars in boiling water and make sure the syrup completely covers the quince slices; otherwise, any exposed pieces may darken. Refrigerate after opening.
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