Preserve (Quinces)

Ingredients

• large ones, cut in four pieces
• a handful of salt
• the weight of the quinces in sugar
• juice of the skins and cores

Method

1. 1

   Peel and cut the quinces, core and remove hard inside.

2. 2

   Boil in water with salt until soft, then drain.

3. 3

   Weigh quinces and use that weight in sugar.

4. 4

   Boil peels and cores in water, strain, and use juice equal to the number of basins of sugar.

5. 5

   Layer quinces with sugar and juice in a preserving pan, preserve gently until clear and jelly forms when cold.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 60. The excerpt below is the record exactly as published.

a handful of salt. Boil quickly till soft (for about ten minutes), then drain carefully. The weight of the quinces after they are peeled in sugar. Take the peels and cores and pips, cover with cold water, and boil well, and strain ; of this juice take as many basins as sugar. Lay the quinces in a preserving- pan covered with sugar, and the juice of the skins and cores ; preserve gently till the pieces are quite clear, and the juice forms a jelly when cold. This preserve served with whipped cream is most delicious. PRESERVE (QUINCE)

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