Quince Marmalade

Ingredients

• 1 lb. of quinces
• as much water as will barely cover them

Method

1. 1

   When quinces emit their peculiar strong odor it is a sign that they are fit for use.

2. 2

   Peel the quinces, core them, slice them into a preserving-pan, and pour over them as much water as will barely cover them.

3. 3

   Let them simmer very gently until they are soft, stirring them occasionally to keep them from burning.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 333. The excerpt below is the record exactly as published.

Quince Marmalade carefully lay it in a colander to drain. Boil the syrup until it thickens. Lay the fruit in preserve - glasses, and cover each glass with a paper dipped in spirits before the top is fastened down. Pineapple Syrup. — Put 3 lbs. of loaf sugar in a porcelain kettle. Beat the whites of two eggs, to which add gradually one pint of clear water ; pour over the sugar, and set on the stove to boil until clear. Take off the fire to cool. Pare and grate suf- ficient pineapples to make a quart of juice, and strain into the syrup; let boil ten minutes, and stand aside to cool. When cold, bottle and seal. Pineapple syrup makes delicious wa- ter-ice, and flavors sherbet better than fresh pineapple. Plum Jam. — Stone the plums, weigh them, and stew for twenty minutes. Add then lb. of sugar for 1 lb. of fruit, and cook together slowly an hour longer, or until the jam is of the desired consistency. Put up hot in small jars. Plum Jelly. — Put plums in colan- der and pour boiling water over them. Then place plums in preserving-kettle, with just enough water to cover, and boil until the plums are soft and the juice extracted. Pour off the liquid, strain it, and put the juice on to boil. Allow 1 lb. of sugar to a pint of juice, and put the sugar in shallow pans in the oven to heat until the juice has boiled twenty minutes. Add sugar, stir until dissolved, take at once from the fire, and pour into bowls or glasses rolled in hot water to prevent break- ing, and you will have a most delicious jelly. Plums, Canned. — To 1 lb. of plums allow half the quantity of sugar, if they are very ripe or light -colored; moisten the sugar with water, and place over the fire in a preserving- kettle, removing the scum as it rises, and when boiling add the fruit, setting on the back of the stove, where the plums will get heated through and juice commence to run before boiling. As soon as they boil up once, take from the stove and bottle immediately, keeping as whole as possible. Plums, Preserved. — Allow 1 lb. of sugar and a teacupful of water to I lb. of fruit, halved and stoned. Boil the syrup ten minutes before putting the plums in, skim, and then boil all to- gether till tender. Take from fire and let stand overnight. The next day boil up again, adding a few of the blanched kernels taken from the stones. Pack the fruit in cans, pour over the syrup, and seal. Another way : — Pour boiling water over the egg or other large plum, then remove the skin. Make a syrup of 1 lb. of sugar and a teacupful of water to 1 lb. of fruit, and when boiling hot pour over the plums. Let it remain overnight, then drain, boil again, skim, and pour over plums. Let them remain in this another day. Then put over the fire in the syrup, and boil until clear ; remove with skim- mer, pack carefully, in cans ; boil the syrup until thick, pour over plums, and seal. Quinces, Canned. — Cut them in thin slices. Make a syrup of one cupful and a half of sugar to one cupful of water ; when it is at the boiling-point, or begins to bubble, drop the sliced quinces in ; they will cook in a very short time and will be tender and clear. Put up in small cans. Quinces, Preserved. — Peel and quarter the fruit and remove the cores. Stew gently in a rich syrup till they become transparent. Quince Marmalade. — When quinces emit their peculiar strong odor it is a sign that they are fit for use. Peel the quinces, core them, slice them into a preserving-pan, and pour over them as much water as will barely cover them

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