Today I preserved Quinces in three different ways.

With eggs and butter into Quince Curd

Inspired by a jam we ate in Italy I made a sort of thick Jelly Jam out of some of the mix

But I reserved the most part for the stuff I will have on the cheese board during the year : my Quince Paste, better known in Iberia as Membrillo and traditionally called Cotignac here in the Midi.