At Brio, an Italian restaurant in Amsterdam, the chef Maddy Caldwell, 24, serves a frozen version of the combo, topping her ice cream sundae with peanut sauce and quince jelly, while in Asheville ...

Add water if necessary, and the salt. Drain the liquid from the peels and cores and discard the pulp. Add the pectin-rich liquid to the jam and boil until the mixture thickens to jam consistency. Pour ...

Learn an easy-to-make quince jam recipe. Peeled quince should be grated to release as much sugar as possible, which produces a naturally firm set. Add sugar, lemon juice, and a vanilla pod and cook ...