Recipes > Preserves & Pickles > Canned & Preserved Fruit > Canned & Preserved Quinces > Quinces

Quinces

Instructions

Pare and quarter the fruit, and take out all the cores and the hard place around them. Boil the fruit in clear water until tender; then spread it on towels to dry. For one pound of fruit allow half a pound of sugar, and one pint of water for three pounds of sugar. When the syrup is boiling hot, put in the fruit, and let it cook very slowly; or, set it back on the stove so that it hardly cooks at all, and keep it on for an hour or more, if you can without its cooking to pieces as the longer it cooks, the brighter red color it will be. Put it in jars, and strain the syrup over it, as with other fruits.

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Source

Miss Parloa's New Cook Book.