I bought more quince for jelly, but I picked up some extra so I could try canning slices of quince as well.

I bought too many quince. I probably shouldn’t have made so many jars of these sliced beauties, but I was getting ready to leave town and didn’t want to leave the fruit sitting there.

The one thing about quince is that even though it doesn’t necessarily need to be peeled, it’s still time consuming to prepare it for processing. It’s super hard and care needs to be taken to core each one carefully, removing all of the hard bits from the middle.

Once the quince is sliced, it’s cooked to make it soft and a chai-spiked simple syrup is prepared. The cooked fruit goes into the syrup, and then I processed the jars in boiling water for ten minutes. That part was easy and went really quickly.

Larry didn’t love the final result. I think it’s nice, but I’m not sure how I want to use it, other than eating it straight out of the jar.

• Quince Slices in a Spiced Chai Syrup (Food in Jars)