Canned Quinces (Modernized)

Ingredients

• 3 pounds Quinces (Choose firm, unblemished quinces.)
• 3 pounds Sweet apples (Optional, use an equal weight to quinces if desired. Varieties like Fuji, Gala, or Honeycrisp work well.)
• 2 cups Granulated sugar (For a light syrup. Adjust to taste or for a heavier syrup.)
• 4 cups Water (For making the syrup.)
• 0.25 cup Fresh lemon juice (Adds brightness and helps with preservation.)

Instructions

1. 1Wash four pint-sized canning jars, lids, and bands in hot, soapy water. Rinse thoroughly. Sterilize the jars by placing them in a large pot or boiling water canner, covering them with water, and bringing to a boil for 10 minutes. Keep jars hot until ready to fill. Place lids in a small saucepan with simmering water (do not boil) to soften the sealing compound. Set aside bands.
2. 2Wipe the quinces clean. Using a sharp knife and cutting board, quarter each quince, then carefully core and pare (peel) them. Cut the prepared quince pieces into uniform slices or chunks, about 1/2 to 1 inch thick. If using sweet apples, wipe, quarter, core, and pare them as well, cutting them into similar-sized pieces. Place the prepared fruit in a large bowl and toss with 1/4 cup of lemon juice to prevent browning.
3. 3In a large saucepan, combine 4 cups of water and 2 cups of granulated sugar. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved. Reduce heat to low and keep the syrup hot.
4. 4Add the prepared quinces (and apples, if using) to the hot syrup in the large saucepan. Bring the mixture to a gentle boil and simmer for 5-10 minutes, or until the fruit is heated through and slightly softened. This helps to remove air from the fruit and prevents floating in the jars.
5. 5Using a slotted spoon, carefully pack the hot fruit into the hot, sterilized pint jars, leaving about 1/2 inch of headspace. Ladle the hot syrup over the fruit, ensuring the fruit is completely covered and maintaining 1/2 inch headspace. Use a non-metallic utensil (like a plastic spatula or chopstick) to remove any air bubbles by gently running it around the inside of the jar. Adjust headspace if necessary by adding more syrup. Wipe the jar rims clean with a damp cloth. Center a hot lid on each jar and screw on the band until fingertip-tight.
6. 6Carefully place the filled jars into the boiling water canner, ensuring they are covered by at least 1-2 inches of water. Bring the water to a rolling boil. Once boiling, process pint jars for 20 minutes (adjust for altitude if necessary). After 20 minutes, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes before removing them.
7. 7Remove the jars from the canner and place them on a clean towel or wire rack, leaving space between them. Let them cool undisturbed for 12-24 hours. Do not tighten bands. After cooling, check the seals by pressing the center of each lid; if it doesn't flex, the jar is sealed. Remove bands, wipe jars, label, and store in a cool, dark place. Unsealed jars should be refrigerated and consumed within a week.