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Quince and Mission Fig Preserves

Quince is like a special giant fuzzy apple, worth taking advantage of when in season. From: bonappetit.com SERVES 12

6 large quince or 8 medium green apples (about 3 lb.), divided
1 cup dried Mission figs, halved, quartered if large
Zest of 1 lemon, thinly sliced
¼ cup fresh lemon juice
2 cups sugar
½ teaspoon ground cardamom
special equipment
Three heatproof 12-oz. glass jars

Rub quince with a damp paper towel to remove fuzz. Cut 4 quince (6 apples) into large pieces (no need to peel, core, or remove seeds). Place in a large heavy pot and cover with cold water. Bring to a boil, reduce heat, and simmer until quince are very soft, 60–75 minutes.

Strain cooking liquid into a large bowl; discard quince. Wipe out pot; reserve.

Plump figs in a small bowl of hot water until soft, about 15 minutes. Drain.

Meanwhile, peel, core, and thinly slice remaining 2 quince. Add to quince pot along with lemon zest and juice, sugar, cardamom, figs, and reserved cooking liquid and bring to a boil. Reduce heat and very gently boil, stirring often and skimming surface occasionally, until quince is translucent and a spoon dragged across pot leaves a line that quickly disappears, 25–30 minutes, or 40–50 minutes if using apples.

Divide preserves among jars. Let cool; cover and chill.

DO AHEAD: Preserves can be made 2 weeks ahead. Keep chilled.