Quince Preserves

Ingredients

• each pound of fruit
• three-quarters of a pound of sugar

Method

1. 1

   Gather the quinces when ripe.

2. 2

   Peel, core and quarter them.

3. 3

   Boil in clear water until tender, drain and pack in an earthen vessel.

4. 4

   Let stand twelve hours; then boil until the quinces are clear.

5. 5

   Put them in jars, boil the syrup until there is just enough to cover the quinces, pour over them, seal and keep in a cool place.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 17. The excerpt below is the record exactly as published.

Quince Preserves Gather the quinces when ripe. Peel, core and quarter them. Boil in clear water until tender, drain and pack in an earthen vessel, using three-quarters of THE NEW ANNIE DENNIS COOK BOOK 35 a pound of sugar to each pound of fruit. Let stand twelve hours; then boil until the quinces are clear. Put them in jars, boil the syrup until there is just enough to cover the quinces, pour over them, seal and keep in a cool place. Quince Jelly Wash the quinces and rub them well with a rough cloth. Cut them in quarter pieces, keeping them in water until all are ready ; drain off the water, put them in the kettle, cover with fresh water. Let them boil until very tender. Strain off the juice; add one cup and a half of white sugar to two cupfuls of juice. Let boil rapidly for twenty or thirty minutes. Have the molds dry, fill as quickly as possible without breaking the molds by heating too fast. Let cool, cover with paper dipped in alcohol and put on the tops. Quince Marmalade Peel, core and cut the quinces ; boil them until very tender, in just enough water to cover; strain the juice and add to it half a pound of sugar to each pound of fruit; return to the fire, rub the quince through a colander, or mash very smooth with a wooden or silver spoon. Put in the syrup, and let it boil until thick and clear. Spices may be added to this if desired. Cover over the top with letter paper dipped in brandy before sealing. Crystallized Quinces Take nice, firm pieces out of the preserve syrup after the preserves have been made a few weeks, wash all the syrup off, and place the quinces in the sun for two days ; then make a syrup of one pound of sugar and one teacupful of water; let it boil until it almost candies, drop in a few pieces of quince at a time and let them boil two or three minutes ; take out and place in the sun on flat dishes. Continue until all the syrup is used. Pack in boxes with layers of oiled paper between. 36 THE NEW ANNIE DENNIS COOK BOOK Quince Leather Peel, core and cut the quinces as for preserving. Place in a kettle and let them boil until they can be pierced with a straw ; not too tender. Take them out on a dish to drain and cool. Strain a part of the water the quinces were boiled in and add to it half a pound of sugar for each pound of the quinces. Place this on the fire and let boil fifteen or twenty minutes. While it is boiling slice the quinces in very thin strips. Drop them in the syrup and let it boil slowly until quite thick. Have ready cloths stretched on boards, or large flat dishes. When the fruit is almost cold spread out on cloths or dishes, smooth over and place in the sun until dry. Then cut in six-inch strips, sprinkle with pulverized sugar, roll very tight, pack in jars and keep well covered ; when ready to use, cut in half-inch blocks with a sharp knife. Pears can be used in the same way. MAYPOPS Gather the Maypops when very green; take off a thin peeling, cut in halves, and take out the seed. Drop them in lime water, made in the proportion of one teacupf ul of lime to one gallon of water ; let them stand twelve hours. Boil them fifteen minutes in weak alum water, then boil in fresh water until they are clear. Take them out, drain well, and pack in granulated sugar, using three-quarters of a pound of sugar

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