Preserved Quinces

Ingredients

• one pound fruit
• one pound sugar
• two fresh lemons cut in thin slices

Method

1. 1

   Pare, core, and quarter the quinces, then weigh and allow an equal quantity of white sugar.

2. 2

   Boil the parings and cores in water for half an hour, strain, and return the juice to the kettle.

3. 3

   Boil the quinces in the juice until tender, then lift out and lay on a dish.

4. 4

   Add sugar to the liquid and boil for ten minutes before adding the quinces.

5. 5

   Boil until they change color, about an hour and a quarter, shaking the pan occasionally.

6. 6

   When putting in jars, add lemon slices and seal.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 620. The excerpt below is the record exactly as published.

Preserved Quinces (Conserve de Coings ) Pare, core, and quarter the quinces then weigh it and allow an equal quantity of white sugar. Put the parings and cores in a preserving kettle, cover them with water and boil for half an hour; then strain through a sieve; put the juice back into the kettle, and boil the quinces in it a little at a time until they are tender. As they are done lift out with a drainer and lay on a dish. If the AMERICAN COOK BOOK liquid seems scarce add more water. When all are cooked put into this liquid the sugar and allow it to boil ten minutes before putting in the quinces. Let them boil until they change color — about an hour and a quarter — on a slow fire. While they are boiling, shake the pan occasionally to ensure that they do not burn, but on no account stir them. Have two fresh lemons cut in thin slices and when the fruit is being put in jars lay a slice or two in each and seal. See recipe: Apple Marmalade. Preserved Pears (Conserve de Poires ) One pound fruit, one pound sugar

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