To Preserve Quinces

Ingredients

• 1 pound of sugar
• 1 pound of quinces

Method

1. 1

   Wash quinces, wipe, pare, and quarter them, removing core and hard parts.

2. 2

   Cover quinces with cold water, bring to boil, skim when nearly soft.

3. 3

   Add sugar gradually while boiling.

4. 4

   Let boil slowly until transparent, then put in jars and seal.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 193. The excerpt below is the record exactly as published.

1 pound of sugar and % pint of water. Put the syrup to boil, clear it with 1 tolerably well beaten white. As it boils skim well. Have the peaches in cold water all the time the syrup is boiling. When the syrup is clpar put in the peaches; let them boil gently for % hour, then place on a dish for 2 hours ; boil again until they are clear. Place in jars and pour the syrup over and seal. Melon or Citron Preserves. Take watermelon rind and peel ; then put 1 pound of sugar to each pound of citron, 1 ounce of ginger root, 1 lemon and % pint of water. Scrape the ginger root, and tie in a cloth with the yellow rind of the lemon pared very thin. Squeeze the lemon juice and strain, put the sugar and water in porcelain kettle; let them come to boiling point; skim often. When syrup is free from scum put in citron rind and boil until it looks clear. Let it cool in the kettle and put in jars. Preserve Greengages. To 1 pound of fruit allow 1 pound of loaf sugar, % pint of water. Boil sugar and water together for about 10 minutes. Divide the greengages; take out seed and put fruit into syrup and let it simmer gently until nearly tender ; remove from fire, pour in a bowl KENTUCKY RECEIPT BOOK. 321 until next day. Then put on and boil for 10 minutes; also add the kernels which must be blanched. After removing from fire skim again ; then put carefully in jars and seal. OoosebttTy Jam. To 8 pounds of ripe gooseberries allow 1 quart. of red currant juice, 5 pounds loaf sugar. Prepare the currant juice same as for jelly; add sugar to juice and stir until dissolved. Boil for 5 min- utes, skim well, then add the gooseberries, let boil nearly % of an hour ; pour in a bowl. Boil again until it looks clear ; skim well ; put in jars and seal. Tomato Preserves. One pound of yellow tomatoes, 1 pound of sugar, 2 lemons, 2 ounces of preserved ginger. Peel tomatoes, add the sugar and let stand all night. In morning pour off the syrup and boil tolerably thick, skim, then add tomatoes, ginger and sliced lemons, having removed the seed of latter. Cook until tomatoes are transparent. Preserve Pears. Take acid pears for preserving. If fruit is small, peel and pre- serve whole, if large cut in half ; peel with a silver knife and drop in cold water as fast as peeled. When prepared, allow 1 pound of granulated sugar to each pound of pears. Put fruit in procelain kettle with just enough water to cover it, and boil gently, till ten- der, to a slight pressure of the fingers, then put in the sugar. To each pound allow 1 pint of cold water, and to every 5 pounds of sugar add the thinly pared yellow rind and juice of 2 lemons and 2 ounces of green ginger root, scalded and scraped. Boil the syrup, skim well. When the pears are boiled put them into the syrup, and boil till clear, in the syrup. Take off and let the preserves cool. Put in glass jars and seal. Currant Preserves. Three pounds of currants, 3 pounds of granulated sugar, V/2 cups of water, 2 oranges sliced thin, also use the skin. Put mgre- dients in a bowl and let remain 12 hours, then put in preserving ket- tle and let boil 15 minutes, after reaching the boiling point. Skim often and put in jars. To Preserve Quinces

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