Quince Jam

Ingredients

• to every pound weight of quince pulp
• add h pint or cupful of the water
• i lb. sliced apple to every pound of quince pulp
• i lb. sugar to every pound of fruit

Method

1. 1

   Boil quinces for half an hour, remove skin, core, and pulp.

2. 2

   Combine quince pulp with water, sliced apples, and sugar in a preserving pot.

3. 3

   Boil for 3 hours, stirring carefully until done.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 37. The excerpt below is the record exactly as published.

quince jam and jelly fin Hildds Where is it, p. 179; and for a quince “ sambal ” [i.e. green chutney— a Malay recipe), p. I99 book. ^ auince Jam.— But another old-fashioned recipe from an Eno-lish book is worth recording ;— First boil your quinces for"half-an-hour, take off the outer thin skin (as you do tomato), cut the quinces in half, remove the core, and pulp them ; to every pound weight of quince pulp add h pint or cupful of the water in which the quinces have been boiled. Peel carefully and cut up some Blenheim apples, and take i lb. sliced apple to every pound of quince pulp, and i lb. sugar to every pound of fruit

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