Quince Butter

With the last of my beloved quince, I was inspired by a recipe for apple butter. And because I am completely inept at following a recipe, I made some changes. I swapped balsamic vinegar for apple cider vinegar. I reduced the sugar and doubled the liquids. I substituted spices to match what I had in my cupboard.

8 large quince, peeled, cored, and diced

1/2 C white balsamic vinegar 

1/2 C balsamic vinegar

4 C water

3 C organic granulated sugar
1 T ground cinnamon
1 t ground cloves
1 t ground nutmeg

1 t ground cardamom

Put quince pieces into wide thick-bottomed pot, add all ingredients, cover, bring to a boil, reduce heat to simmer, cook until pieces are soft, about 20 minutes. Remove cover and cook uncovered, stirring constantly to prevent burning and encourage evaporation. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth, about one hour.

Spoon the butter into sterilized jars, leaving about a 1/2" gap to the top. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 10-15 minutes. Remove the containers with tongs and let cool on the counter. You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made. Pop, pop, pop. Or, you can refrigerate the jar without processing and use it within three weeks. Enjoy!