Quince Preserves

Ingredients

• one pound of quince
• three-fourths of a pound of sugar
• just enough water to cover them

Method

1. 1

   Peel and cut quinces into round slices, cook until tender in water, then make a syrup with the water they were boiled in and three-fourths of a pound of sugar for each pound of fruit.

2. 2

   When the syrup is ready, return the fruit to the kettle and boil gently for half an hour.

Nutrition per serving

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 48. The excerpt below is the record exactly as published.

Quince Preserves. — Peel and cut into round slices, cook until tender in water, and then make a syrup of the water in which they were boiled, and three-fourths of a pound of sugar to each pound of fruit. When the syrup is ready, return the fruit to the kettle and boil gently half an hour. Quince and Apple Preserves. — Pare and quarter sweet apples, make a syrup of half a pound of sugar lo a pound of fruit, and add three sliced California quinces to a gallon of apples and cook till tender. Quince Preserves, (without boiling the syrup.) — Weigh twelve ounces of sugar for every pound of fruit, boil the quinces until tender in just enough water to cover them. Drain the slices and lay in a jar with al- ternate layers of sugar, cover the jar close by pasting papers over the top. Do not try to keep them longer than April. Grapes. — This fruit makes an excellent preserve. Remove the seeds from a slit in the side with a small penknife. Put half a pound of sugar to a pound of fruit, cook half an hour and seal up. Barberry Jam. — To one pound of barberries, eigh- teen ounces of sugar, dissolve the sugar with a very little water, and when it is boiling add the pound of fruit. Cook until the fruit stops making a snappmg sound and the juice will jell when tried in a spoon. It is better to make a pound at a time and seal in bowls. Barberries also make an excellent spiced sweet pickle to use with roast poultry. Barberry Jelly. — Eighteen ounces of sugar to one pound of juice

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