- The Art of Preserving, made easy.

Well, I wasn't looking for her, but I was happy I found her just the same. I hardly ever see her around anymore, and so when I do bump into her, it's always a pleasant surprise. I'm talking about my old friend, her Royal Highness, Quince. She is, in my book, the unofficial "Queen of Pectin".

In the early 80's I had a Quince tree in my yard in Wenatchee, and I don't think I fully appreciated it. That small but mighty tree required little care, yet gave back so much. The heady scent of it's blossoms could best be described as tropical, and every fall it's branches sagged with the weight of it's abundance of healthy fruit.

Every once in awhile now I see a small pile of quince amongst other "exotic fruits" in the produce department at the local QFC and I nearly faint because they are almost always quite expensive. Try $2.99. Each.

If only I had known in the 80's what I know now. But that goes without saying for a lot of reasons.

Quince. Pineapple Quince, to be specific. (As opposed to Apple Quince, which are fuzzy.)

It used to be every farm had a quince tree. And ever farm wife coveted these fruit when it came time to make preserves. Quinces are naturally very high in pectin and incredibly fragrant too. These qualities help to make luscious jams, smooth rich fruit butters, sparkling firm jellies and that other delight, Quince Paste, or Membrillo.

You don't have to use them in preserves though. Quinces can be used in recipes calling for apples and pears, such as cored and baked with butter & spices or in cobblers, pies, tarts and turnovers.

Quinces have another charming quality. They turn a ravishing shade of red when you cook them! Sometimes it's a rosy pink, other times ruby, and even as dark as crimson, with maybe a hint of orange thrown in for good measure.

Unlike its relatives apples and pears, quinces are not good to eat raw. Raw a quince is green and its taste is tart and astringent like a wine with too much tannin. To make it edible it needs to be cooked.

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I had actually gone to Lam's International Market looking for Persimmons, which are in season and just coming into stores in Seattle.

Fuyu on the left, Hachiya on the right.

Not only did I find a screaming deal on both kinds of Persimmons (squat tomato-shaped Fuyus and acorn-shaped Hachiyas) but I found the aforementioned Pineapple Quince AND Meyer Lemons too.

Who ARE these people who tell me there isn't anything worth preserving in the winter time? And where are they when I need help peeling and pitting?