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There are some very nice recipes for meat with
quince, mostly middle eastern and eastern Europe. I haven't used Cydonia
for jam but I understand the pectin content is very high. I have grated
the ornamental quinces with pear for jam, but best of all was hot pepper jam
with grated quince for the pectin. Half quince, half sweet peppers, and an
equal measure of sugar, with 1-3 jalapenos per pint. You'd probably have
to add something to make it tart. Donna
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