Quince Butter

One final recipe to take advantage of the quince that is season! Quince has a naturally high level of pectin, which makes it ideal for jams or 'butters' such as this one.

Combine 2 cups water and 1/2 cup raw sugar in a saucepan. Bring to a boil and cook at a boil for 2 minutes. Add 3/4 lb. of cored, peeled, and quartered quince (about one large or two small). Reduce the heat to medium-low and simmer for 45 minutes.

Remove from heat, and remove the quince with a slotted spoon to a food processor; process until smooth.

Return the cooking liquid to the burner over medium-high heat. Cook without stirring until a candy thermometer reads 234 degrees. (It'll be really bubbly!)

Remove from heat, and stir in the quince puree and one teaspoon of lemon juice. Let cool to room temperature before storing in an airtight container. It will keep in the fridge for up to two months.

Two tablespoons is 100 calories. For a yummy hors d'oeuvre, spread onto crusty bread, and top with thin slices of the vegan cheese of your choice - or if you have non-vegans coming over and don't mind buying it, try thinly sliced Manchego cheese.

Cost:
quince $1.98