Spiced Quince Sauce

 

5¾ pounds peeled and cored quince chunks

1 T. finely chopped organic lemon zest

2 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

½ tsp. ground nutmeg

1 tsp. ground coriander

1 tsp. ground cardamom

1 tsp. ground allspice

½ tsp. ground anise

½ cup orange juice

2 cups sugar

 

Put all the ingredients except for the sugar in a large heavy pot and cook, covered, until the quinces break apart, about 1 to 1¼ hours. Stir often to prevent burning. Add the sugar at the end of the cooking process. Puree finely with a stick blender. Fill the hot quince sauce in sterilized jars. The sauce is very thick and forms air pockets. To remove them, carefully stir the sauce with a long, thin utensil (I used a metal skewer). Wipe the rim with a damp piece of paper towel to remove any drips and wipe dry with paper towel. Place the lids and the bands on the jars and process in a boiling water bath for 10 minutes. Let cool and set for 24 hours without moving the jars.