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Quince jelly was a staple in both of my grandmother’s homes. I liked its taste, sort of like pear or apple, but only lately have learned about the fruit the jelly is made from. A quince is a highly fragrant fruit, depending on where it is grown and the species, with the odor supposedly reminiscent of (depending on where you read): pineapple, guava, apples, vanilla and/or flowers.  I can’t distinguish between those scents myself, but apparently ancient traders claimed that one ripe quince could perfume an entire caravan.
The quince is a member of the apple and pear family  and was apparently first used as a flavoring in meat stews; it can be stewed slowly in a tangine with meat and dried fruits. It traditionally been used to make preserves, and I discovered that the word marmalade is derived from the Portuguese word mamela, meaning quince.
Gotta get myself some quince jelly, maybe at the Farmer’s Market in Raleigh this year. Or maybe try to make some myself.
Quince paste is delicious with Manchego cheese and almonds – one of my favorite childhood treats.
I’d love to try growing quince in my little suburban garden. Thanks for your post, and happy A to Z!
MakingtheWriteConnections
That sounds delicious. Have never tried it … not that I can remember … but will have to keep an eye out for the quince jelly now.
I may have heard of quince jelly but never took the time to think of what a quince was. Now I have to go find a picture of course. 🙂