Preserved Quinces

Ingredients

• 1 pound of white sugar
• every pint of liquor

Method

1. 1

   Take large, ripe quinces; pare, core and quarter them.

2. 2

   Lay in scalding water and boil until tender.

3. 3

   Put parings, cores and seed in a kettle, and cover with the water in which the quinces have been boiled; boil one hour.

4. 4

   To every pint of liquor dissolve 1 pound of white sugar; boil well, and when the scum has ceased to rise drop in the fruit and boil until they begin to break.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 15. The excerpt below is the record exactly as published.

Preserved Quinces. Take large, ripe quinces ; pare, core and quarter them. Lay in scalding water and boil until tender. Put parings, cores and seed in a kettle, and cover with the water in which the quinces have been boiled ; boil one hour. To every pint of liquor dis- solve I pound of white sugar; boil well, and when the scum has ceased to rise drop in the fruit and boil until they begin to break. Keep the kettle well covered to preserve their color. When tender, strain out and put in jars; boil the juice once more and pour over the quinces. Quince Paste, Boil quinces that have been peeled until they are soft; strain through a fine strainer, and to i pound of pulp add I pound of sugar. Boil until it is so thick it will stand, but be very careful to stir continually or it will burn. Pour into moulds wet with cold water. When quite cold turn out and wrap in oiled paper, and pack away in small tin boxes. It will keep splendidly if treated in this way. Cut in strips and serve as a conserve. Preserved Grapes. Slip the grapes and boil the pulp until soft enough to strain through a fine strainer, extracting the seed. Then put the pulp and skins together and weigh ; allow 3.^ pound of sugar to i pound of grapes. Boil until thick enough to jelly, and seal while hot. Crab-Apples. Wash and Aveigh the apples, allowing pound for pound. Prepare a syrup of water and sugar, and while this is cooking PICKLES AND PRESERVES. 53 steam the fruit until tender. Drop in a few cloves, and cook the apples in the syrup until they break. Boil the juice down and add to the preserves. Blackberry Jam. After picking over the berries, put in a kettle for 20 minutes, stirring well, or they will burn quickly. Rub through a sieve fine enough to extract the seed. Measure, and for every quart of the mixture add i^ pints of sugar. Let them simmer 45 minutes, and seal in small jelly glasses. To Jelly Fruit. Put the fruit in a stone jar; set this in a kettle of water and put on the fire. Let it boil slowly tmtil all the juice has been extracted. Strain through a bag and measure the juice. Allow I pound of white sugar

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