Quince Preserves

Ingredients

• 1 lb sugar
• 1 lb quinces

Method

1. 1

   Pare and quarter quinces, cover with water, boil until tender, skim out fruit, strain juice if necessary, add sugar to juice, cook until thick, return quinces to syrup, and can hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 148. The excerpt below is the record exactly as published.

1 lb sugar and boil until most of the cherries have broken to pieces. If liked, add 1 sliced lemon (seeds discarded), to every 4 qts of the preserves and boil together with the preserves until done. Put up in stone jars. — [Miss K. B., Minn. Sour Cherry Preserve For each lb carefully selected cherries, allow 1 lb sugar. Put the sugar in a perserving kettle and add 1 small cup cold water to every lb sugar and boil until the syrup is transparent, taking care not to let it scorch or burn, and skimming off all skum that rises to the surface. After this put in the cherries and let them boil for 15 minutes, then skim out the cherries and put them into glass jars. Let the syrup boil down some and add to it any of the juice that has drained off the cherries in the jar. When the syrup is boiled suffi- ciently, fill up the jars with it and seal at once. Store in a cool dark, and dry place. — [Mrs. O. M. P., N. H. Canned Baked Apples Fill a large pudding dish with sour apples, pared, cored and quartered. Sprinkle with % cup sugar for each qt apples and add a sprinkle of cinnamon if liked. Pour in about 1 cup water, cover closely and bake several hours in a moderate oven, or until the apples turn red. Fill at once into hot fruit cans and seal air tight. — [I. A. S., Me. Candied Apples Preserve the apples in the usual way, using 1 lb sugar to 1 lb fruit. When the apples are done and just before removing the kettle from the fire, dissolve 1 tablesp cream of tartar ■ (more or less according to the quantity of apples used) in a ., little water and add this to the preserved fruit, stirring • l gently. Pour the fruit into jars, let stand about 10 days or 2 j weeks, then drain the fruit from the syrup and spread on platters and let dry in a cool room, first dipping each piece \ of fruit in granulated sugar. This is a fine substitute for .| citron in cakes or puddings. — [L. E. M., Mich. i APPLES AND PINEAPPLES 221 Pickled Apples Boil together 1 qt vinegar and 6 cups brown sugar. When it has come to a boil, skim and add 1 teasp each cloves, cin- namon and allspice, then fill the boiling spiced syrup full with sweet apples that have been washed and wiped dry, cut in halves and the cores removed. Do not pare the apples. Let boil until soft but not soft enough to break. Can and seal air tight. Give the cans a little shake, once in a while, when filling them, so the contents will settle down and the air bubbles break. Be sure to fill the cans overflowing full. — [M. P., N. H. Crabapple Preserves Allow 1 lb sugar for every lb of carefully selected ripe, red crabapples. Wipe the apples clean but leave the stems on and scald them in boiling water. Make a syrup of the sugar, adding a very little water, and when the sugar is boiled clear, put in the fruit and boil until soft. Then skim out the apples carefully and put them into jars. Boil the juice down until it is quite thick. Drain out the liquid collected in the jars and add it to the boiling juice. When sufficiently thick, pour it over the fruit, having each jar as full as possible. Seal while hot. These may be put up in small stone jars, but in that case, do not cover the jars until the contents are thoroughly cold. — [M. P., N. H. Spiced Crabapples Thoroughly heat 1 pt vinegar and 4 lbs sugar, then add 6 lbs crabapples, chopped fine, 2 lbs raisins, seeded and chopped, the grated rind and juice of 2 lemons, 1 teasp cloves and 2 teasp cinnamon. Cook slowly until the apples are done. Can and seal. — [Mrs. F. D, D., N. Y. Canned Pineapple Pick out the eyes and peel, and slice % inch thick and core sound, ripe pineapples. Cut into small dice or chips and put over the fire in a preserving kettle, adding 1 cup sugar Tor each qt fruit, and water enough to cover. Cook until tender, then turn into jars and seal while hot. — [Mrs. C. W. K., 111. Canned Currants For 3 lbs carefully selected stemmed, washed and drained <;urrants, allow 1 lb sugar. Put the fruit and the sugar together to boil about 10 minutes or until the juice is pretty well extracted, then carefully skim out the fruit and let the juice boil about 20 minutes, after which return the fruit to the juice again and let cook long enough to heat through. Then can and seal air tight. — [Mrs. B. B., Mo. 222 FARM AND HOME COOK BOOK To Can Currants Cold Select good, ripe currants, remove stems, wash and drain, and allow equal weight of sugar. Wash the currants and be sure that every single one is crushed. Mix thoroughly with the sugar and let stand over night. Next morning stir well, and when all the sugar is dissolved, put it in air-tight fruit cans and set away in a cool, dark and dry place. Be sure to have the cans full and to pack them closely, so that no air hubbies will remain in them. — [Mrs. W. L. J., Vt. Spiced Currants Put 1 tablesp ground cinnamon and 1 teasp whole cloves in a little cheese cloth bag and let it simmer slowly about 15 minutes with 1 cup vinegar and 4 lbs sugar. Then add 4 -lbs currants and boil slowly till rich and thick. Remove spice bag and can and seal while hot. Stoned cherries may be prepared the same way. Boil 1 cup cherry stones in the bag with the spices. — [Mrs. J. P. D., Neb. Quince Preserves Pare and quarter the fruit, removing the core and hard parts, then weigh and allow % lb sugar to 1 lb quinces

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