Quince and Apple Butter

Ingredients

• twice as many sour apples as quinces
• half their combined weight in sugar
• just enough cold water to cover them

Method

1. 1

   Pare, quarter, and core the quinces, tying the cores and peelings in a thin cloth.

2. 2

   Put both quinces and cores in a porcelain-lined kettle with just enough cold water to cover them, and boil gently until tender.

3. 3

   Meanwhile, peel, quarter, and core the apples, add them to the quinces, and boil to a pulp.

4. 4

   When reduced, add the sugar, boil to the consistency of thick marmalade, stirring constantly to prevent burning, then cool and store as directed for pickles and sauces.

Nutrition per serving

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 150. The excerpt below is the record exactly as published.

QUINCE AND APPLE BUTTER. Use twice as many sour apples as quinces, and half their combined weight in sugar ; pare, quarter, and core the quinces, tying the cores and peelings in a thin cloth ; put both quinces and cores in a porcelain-lined kettle with just enough cold water to cover them

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