Home › Canning and Preserving › Canned Quinces

Canned Quinces

2 quarts quinces 3 cups sugar 1 quart water Wash and drain the quinces; pare, quarter and core them and drop the pieces into cold water to which a little lemon juice has been added. Put the fruit over the fire with cold water to cover it; heat slowly and simmer gently until the fruit is tender. With a silver fork remove each piece as soon as it is tender and drain them on a platter. Strain the water in which the fruit was cooked; put one quart of it in the kettle with the sugar; bring to a boil and skim. Add the cooked fruit and boil gently for about twenty minutes.