Home › The Pear › Quince Cider

Quince Cider

Make as for Apple Cider.

QUINCE JELLY No. I When quince preserves are made the parings and cores may be used for jelly, covering them with cold water and cooking slowly three hours or longer. Strain through a jelly bag over night; boil and skim juice in the morning for fifteen minutes then strain again, measuring and placing in clean cooking vessel with three-fourths its weight of heated sugar. Cook twenty minutes or till it jells. Vary the flavouring used with quince as with apple.

QUINCE JELLY No. 2 Quince jelly may be made with the whole fruit, when the juice is strained allowing the usual proportion of a pound of sugar to a pint of juice. Lemon may be used with this as variety.

QUINCE JELLY No. 3 Use equal quantity of quinces and Maiden's Blush apples, adding sugar in proportion of three-fourths pound of sugar to a pint of juice.

QUINCE MARMALADE Nos. I and 2 Slice unpeeled quinces, barely covering with water, and cooking till tender. Press through sieve and replace on stove, allowing one pound and a quarter to each pound of quince pulp. Cook slowly and carefully, stirring frequently, till stiff. Pieplant may be cooked with this marmalade for a pleasant tart tone.

QUINCE MARMALADE No. 3 Apple and Quince Use equal parts of Maiden's Blush apple and quince, proceeding as above, allowing but one pound of sugar to each pound of pulp.