Quince and Mission Fig Preserves

Name: Quince and Mission Fig Preserves
Yield: 12 Servings
Ingredients: 6 large quince or 8 medium green apples (about 3 lb.), divided; 1 cup dried Mission figs, halved, quartered if large; Zest of 1 lemon, thinly sliced; ¼ cup fresh lemon juice; 2 cups sugar; ½ teaspoon ground cardamom; Three heatproof 12-oz. glass jars

Claire Saffitz12 ServingsSource

jam spreads condiment apple fig quince fall dairy-free gluten-free nut-free vegan vegetarian pickle and preserve

Ingredients

6 large quince or 8 medium green apples (about 3 lb.), divided

1 cup dried Mission figs, halved, quartered if large

Zest of 1 lemon, thinly sliced

¼ cup fresh lemon juice

2 cups sugar

½ teaspoon ground cardamom

Three heatproof 12-oz. glass jars

Method

Rub quince with a damp paper towel to remove fuzz. Cut 4 quince (6 apples) into large pieces (no need to peel, core, or remove seeds). Place in a large heavy pot and cover with cold water. Bring to a boil, reduce heat, and simmer until quince are very soft, 60–75 minutes.

Strain cooking liquid into a large bowl; discard quince. Wipe out pot; reserve.

Plump figs in a small bowl of hot water until soft, about 15 minutes. Drain.

Meanwhile, peel, core, and thinly slice remaining 2 quince. Add to quince pot along with lemon zest and juice, sugar, cardamom, figs, and reserved cooking liquid and bring to a boil. Reduce heat and very gently boil, stirring often and skimming surface occasionally, until quince is translucent and a spoon dragged across pot leaves a line that quickly disappears, 25–30 minutes, or 40–50 minutes if using apples.

Divide preserves among jars. Let cool; cover and chill.

DO AHEAD: Preserves can be made 2 weeks ahead. Keep chilled.