Sweet Quince Pickles

Ingredients

• 7 lbs fruit
• 4 lbs sugar
• 1 pt cider vinegar
• 1 cup juice

Method

1. 1

   Pare, core, and cut quinces.

2. 2

   Simmer parings and cores for 1 hour, then drain.

3. 3

   Cook quinces in this water until tender, drain, and save juice.

4. 4

   Boil sugar, vinegar, and juice with spices for 15 minutes, add fruit, and simmer for 30 minutes.

5. 5

   Skim out fruit, boil down juice, pour over fruit, and seal while hot.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 176. The excerpt below is the record exactly as published.

1 qt cider vinegar, j 4 lbs sugar and 2 tablesp cinnamon and 1 tablesp cloves tied ; in a cheese cloth bag. Let stand 1 day, then pour off the syrup, , let boil up again, and again pour over the plums. Repeat this ■ the next day, and the third day boil up the plums and syrup < together and can and seal while hot. — [S. A. B., N. Y. j Sweet Pickled Pears Select firm fruit of uniform size, not too ripe, and remove 1 blossom ends with sharp pointed knife. For 4 lbs fruit allow I 1 pt best cider vinegar, 2 lbs brown sugar and ^^ cup whole j spices mixed — whole cloves, allspice and stick cinnamon, tied ; In a cheese cloth bag. Boil the spices with the vinegar and l sugar about 10 minutes, skim, add the fruit, and cook until ; tender. Skim out the pears, put in jars, boil down the syrup, ■ pour over the fruit in jars, and seal. This syrup is fine to add ' to mincemeat pies in winter. — [Mrs. P. H., Ore. j 1 Sweet Quince Pickles ; Use only ripe, sound fruit. Pare, core and cut in quarters \ or eighths. Simmer the parings and cores 1 hour in just ; enough water to cover, then drain and after weighing the | quinces, cook until tender in this water, then drain again, sav- i ing the juice. For every 7 lbs fruit allow 4 lbs sugar, 1 pt I cider vinegar, and 1 cup juice

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