Candied Quinces With Cochineal

Ingredients

• 3 lbs quinces
• 1 cup quince juice
• 3 lbs sugar
• 1 pinch cochineal

Method

1. 1 Place 1 lb of quinces in cold water and simmer until tender but not broken.
2. 2 Peel, quarter, and core the tender quinces, reserving the seeds.
3. 3 Grate the remaining 2 lbs of quinces and squeeze out the juice.
4. 4 Tie the reserved seeds and cochineal in a cheesecloth bag.
5. 5 Combine the tender quinces, juice, and spice bag; let sit overnight.
6. 6 Add sugar and bring to a boil, cooking until quinces are clear and red.
7. 7 Remove quinces and boil the syrup for 30 minutes until thick.
8. 8 Return quinces to the syrup and simmer gently for 45 minutes.
9. 9 Pack quinces into jars and pour the hot syrup over them.