Canned Quinces

Ingredients

• 3 large quinces
• 1/2 lb. sugar to each lb. of fruit

Method

1. 1

   Peel core, quarter or cut in eighths, if large, then weigh the quinces, put them in a kettle, cover with water and cook till soft, drain off the water, leaving a very little.

2. 2

   Add 1/2 lb. sugar to each lb. of fruit.

3. 3

   Cook till the sugar is melted.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 341. The excerpt below is the record exactly as published.

CANNED QUINCES.— Peel core, quarter or cut in eighths, if large, then weigh the quinces, put them in a kettle, cover with water and cook till soft, drain oil the water, leaving a very little. add y^ lb. sugar to each lb. of fruit. Cook till the sugar is melted. —Mrs. L. R. Ridley, Finley, 111. CANNING RASPBERRIES.— Pick and clean the raspberries and put into qt. fruit jars. Then make a good thick syrup and put over them, but not quite filling the jars. Take your boiler, put a board in the bottom of boiler, put in some cold water, then put in jars (have the water just to bottom of rings on jars), bring to a boil and let boil 1 hr. Let the jars cool a little before taking out of water. When you have them out, fill with hot syrup and seal. — Mrs. F. Alexander, Glenwood, 111. CANNED STRAWBERRIES.— Take the freshest strawber- ries, wash, drain, stem, fill glass jars to within 2 inches of the top with the fruit well packed. Have the wash boiler lined with straw over the bottom, lay board over to give a flat bottom, and set filled jars on boards, pour in lukewarm water to fill up to the shoulder of the jars, allowing none to get inside, lay the lids loosely on top, and put boiler lid over tight. Leave in until the fruit is tender enough to prick through with a straw. In the meantime make a syrup of sugar and water. When the fruit is tender, take out the jars one at a time and pour over the fruit until jars are full and seal at once. — Mrs. Chas. F. Miller, 1509 St. Charles Ave., Ma3rwood, 111. CURRANT CONSERVE.— 5 lbs. currants, 5 lbs. sugar, 2 lbs. raisins. 4 oranges, steam currants 15 minutes, then add sugar (warmed as for jelly) while currants are cooking and cook 5 min- utes. Add raisins and cook 20 minutes more, add oranges after COOK COUNTY COOK BOOK 499 grating rind and all, and cook for 5 minutes. Put in cans and seal. — Mrs. C. E. Rennaker, Chicago Ridge, 111. PLUM CONSERVE.— 5 lbs. of plums, after being stoned, 3 lbs. sugar, 4 oranges, 1 lemon, 2 lbs. raisins. Cook ^ hr. — Mrs. Conk- lin, 914 N. 5th Ave., Maywood, 111. RHUBARB CONSERVE.— 3 lbs. rhubarb, peeled; 2 lemons, whole; % lb. blanched almonds. Put through coarse grinder or chop fairly fine. Add 3 lbs. sugar, and boil slowly until thick, like,' jam. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. ARTIFICIAL HONEY.— Mix together 10 lbs. white sugar, 3 lbs. clear bees' honey, 1 qt. hot water, ^2 oz. cream tartar; wihen' cool flavor with 2 or 3 drops otter of roses and sprinkle in a hand- ful of clear yellow honeycomb, broken up. This will deceive the best judges, and is perfectly healthy. — Mrs. R. A. Watkins, Oak Forest, 111. QUINCE HONEY.— Pare and grate 3 large quinces

Cook this with the app: pantry check, scaling, and the assistant.