Quince and Pomegranate Spoon Sweet

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 192
YIELD: 1 Quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and core the quinces and cut them into 1/4 inch dice.
  • Place quinces pieces in a large bowl and add 1 Tablespoon of the lemon juice and add enough water to cover.
  • Set aside.
  • Cut the pomegranate into quarters and remove all the seeds (yum!).
  • Place seeds and all juice in a saucepan.
  • Drain the quince and add it to the saucepan.
  • Stir in the sugar and the remaining lemon juice.
  • Partially cover the pan and set it over medium-low heat.
  • Cook until the quince begins to wilt and the liquid is gently bubbling or about 20 minutes.
  • Stir in the geranium leaves and cook, uncovered, over medium heat until the quince is soft and the liquid is beginning to thicken, or about 25 minutes.
  • Raise the heat to maintain a brisk simmer and cook until the quince is very soft and the liquid is thick but not jellylike (about 230 F on a candy thermometer or about 15 minutes.).
  • Watch the pan carefully, stirring from time to time so the spoon sweet doesn't burn then remove from the heat.
  • Allow the mixture to cool to room temperature. Remove the leaves and transfer to storage jars. It should keep in the refrigerator for several months.
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