1. Mix them with sweet apples for pie (what my neighbor does) 2. Make "membrillo" 3. Paradise jelly (I've made almost 20 jars this year). 4. Preserves Linda Zeidrich's Joy of Jams has a few quince recipes, try doing a search on Harvest forum too. Here's my recipe (small batch, the original was a huge batch) for Paradise Jelly (apple-quince-cranberry): Paradise Jelly (makes 3 halfpints) I steamed the quinces a couple of days ahead and put the juice in the fridge. Didn't weigh them, but probably 5 lbs of quinces yielded about 7.5 cups of juice - or at least brown water (I'm not sure how much pectin was in the juice - I kept adding water to the pot while steaming.). I think the juice would have been lighter if I had simmered the quinces, or if I had a steam juicer, instead of trying to steam them in the oven - they oxidized. Then I did the apples and cranberries another day (just 5lbs of mixed apples, not all tart, most Golden and Red (?) Delicious since that's what I had. Got about 6 cups of juice from those.) Used a 12-oz bag of cranberries cooked until just popped in the hot strained apple juice, let drain in linen jelly bag for 5 hours, refrigerated juice and put the fruit pulp into a Ziploc bag with the apple pulp. I milled the fruit the next day, cooked with 1/2C of sugar, and made about 36 oz (pint, 12-oz jar processed 20 min and 8-oz jar in fridge) of cran-applesauce. I strained the apple-cranberry juice through coffee filters the next day. Now, for the jelly: Mix the quince juice and the cran-apple juice half and half (or whatever you have). Use no more than 4C of juice total, or this will set before you get it in the jars. Use at least a 6-quart (deep) preserving pan b/c it will foam up like crazy. Add 3C of sugar to the 4C of juice, I also added 1 tsp of bottled (strained) lemon juice. Simmer, stirring constantly, until the sugar is dissolved, then raise heat to a boil (make sure your canner is preheated with the jars sterilized if processing only 5 minutes). Boil until gel point (220 at sea level) or until jelly sheets from a metal spoon (remove from heat while testing). Quickly skim if necessary. Jar immediately, keeping ladle close to funnel. Do all 3 jars at once, then go back and spoon off any foam from the top of the jars, adjust the headspace to 1/4", wipe rims and put lids and rings on. DON'T use a bubble freer even if you see tiny bubbles in the jars - just wait til they rise to the surface and spoon the foam off. Process 5 minutes (for sterilized jars) or 10 min (for unsterilized) in BWB. The last jar you fill may have some small bubbles, and you might have an ounce or 2 left in the pan to put in the fridge. Rinse out the pan with very hot water and dry before starting the next batch - you don't want "threads" of old jelly in the new batch. This may set up very quickly (while you're ladling it into the jars) or it may take a couple of weeks depending on the pectin level of the juice. Set the cooled jars away on a level surface and leave them alone for 2-3 weeks before you decide you've made syrup instead of jelly. I tried reprocessing some and found that the top of the jar was liquid after a week, but the bottom was starting to set so I should have left it alone. The apple-quince jelly I made is taking longer to set than the stuff with cranberry in it.

Flowering quince is often used to make jelly.....the problem is the plant is not always inclined to produce much of a crop so you would probably need more than one or two shrubs to reliably generate sufficient fruit for preserving. Of the ones I've grown, a single quince or two at the most was a typical crop for a single shrub. IOW, they are far more ornamental in purpose than fruitful :-) In my climate, the shrub is semi-evergreen - it produces no fall color to speak of. It also tends to be thorny, suckers freely, has no discernible fragrance and can be prone to fireblight in areas where that is an issue. And I also agree about planting in full or as much sun as you can manage. More sun = more fruit! Espaliering it is very possible and an excellent way to grow the shrub......some of the most attractive flowering quinces I've seen (and this is not a highly attractive shrub under the best of circumstances) have been those grown as an espalier. Here is a link that might be useful: chaenomeles as a fruit crop

I'll add your recipe to my long file of Quince Recipes. You specifically asked for Perserves: Quince Preserves 2 to 3 large quinces, peeled, quartered and cored 2 cups sugar 2 to 3 whole cardamon pods, lightly crushed (I would consider this optional) juice of one small lemon Slice the quinces into 1/3 inch vertical slices or grate them using the wide holes of a cheese grater. In a large non-reactive pot, combine quinces, water (I don't see that listed), sugar and cardamon pods, and bring to a boil. Wrap the pot lid in a kitchen towel to absorb any steam and cover the pot. Reduce heat and simmer, covered, for 40 minutes. When preserves are done, they will have a beautiful rosy colot. Add the lemon juice to taste, though the preserves should have a sweet flavor. Spoon the preserves into a clean jar with a lid and store in the refrigerator. These could be processed in a boiling water bath in half-pints jars for 10 minutes. Have you made preserves before, or do you need more instructions for processing?  There are ornamental quince bushes in my neighborhood. I have picked the quince from them, but I have only made jelly with them. The ornamental quince are quite small and it would be a real hassle to try to peel and core them. Quince Preserves Daisy 1kg quinces (2lb) 1 1/2 cups water 4 cups sugar 1/4 teaspoon vanilla or 1/2 teaspoon cardamom seeds or 1 cinnamon stick 2 tablespoons lemon juice  Cut quinces in quarters and remove cores. Slice into 1cm strips. Wash and drain. Place quince and water in a saucepan. Bring to boil over high heat, then reduce heat to low and simmer for about 15 minutes. Add sugar and vanilla (or cardamom or cinnamon). Place clean dish towel over pan and cover firmly with lid. Simmer over low heat for 1 hour. Add lemon juice, cover and simmer for 1 hour more over low heat, stirring occasionally, until syrup has thickened and quince has turned red. Allow to cool. Fill sterilized jars and seal. ___________________________________________________________ I also have the following recipes in my data base. I will post those that you specifically want. If you want them all you can email me and I'll email them back to you since I doubt everyone wants all of them. English Quince Marmalade Quince Preserves. Quince Perserves. Mostarda di Venezia Cranberry-Quince Chutney Quince Jelly, Vanilla Scent. Quince Jam. Quince Curd. Baked Quinces Quince "Honey" II Quince and Cranbery Jelly Quince Chutney Quince Marmalade Quince Jelly. Turkish baked Quince Tip for Quince Jelly Quittenspeck. Quince "Honey" I Celestial Jelly - Quince No-strain Quince Jelly Quince, Ginger, & Pecan Conserv Quince Vodka Quince Vodka Ginger Quince Butter

Some fruit more heavily than others. My grandmother had a very productive strain of C.japonica. I used to eat those exquisitely sour fruits when I was a kid. Have seen claims that you could substitute Chaenomeles fruit for Cydonia in any quince marmalade recipe. Think I have cored and cooked them, similarly to Cydonia quince fruits, and they're good...albeit a lot smaller.