Quince Sweet Pickles

Ingredients

• Scrub with a small vegetable brush
• Make the syrup of four pounds of sugar
• a pint of vinegar of medium strength
• a pint of the water over which the fruit was steamed
• an ounce of stick cinnamon
• a heaping tablespoonful of allspice berries
• a level tablespoonful of whole cloves
• to seven pounds of the fruit

Method

1. 1

   Slice quinces and steam until tender.

2. 2

   Place in a jar.

3. 3

   Make syrup, pour over fruit, and let sit overnight.

4. 4

   Drain syrup, boil with spices, and repeat for three mornings.

5. 5

   On the last morning, boil fruit in syrup until heated through.

As published

This recipe was extracted from The Rural cook book (1907), page 129. The excerpt below is the record exactly as published.

Quince Sweet Pickles.— Scrub with a small vegetable brush to re- move the down, wipe dry and cut out any spots or decayed portions. Slice, without paring, into rounds a fourth of an inch thick, leaving in both core and seeds, unless imperfect, then weigh. Put the fruit, a thin layer at a time, in a steamer or colander over boiling water, cover closely and steam until it is perfectly tender, then place in a stone jar. Make the syrup of four pounds of sugar, a pint of vinegar of medium strength, a pint of the water over which the fruit was steamed. an ounce of stick cinnamon, a heaping tablespoonfu! of allspice berries and a level tablcspoonful of whole cloves to seven pounds of the fruit

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