Home › Preserves › Preserved Quinces (Pare quarter and core) (II)

Preserved Quinces (Pare quarter and core) (II)

Pare, quarter and core the quinces and throw into cold water as prepared. Put the cores and parings into a preserving kettle with two quarts of water to each quart of parings; cook slowly for half an hour and strain. Return the strained liquid to the kettle and drop in as many pieces of the fruit as possible without crowding. Simmer gently until tender enough to pierce with a straw. Remove and add more fruit, until all is cooked. When all are done measure the liquid that remains; for ten pounds of the fruit there should be two quarts of liquid; if less, add hot water to make up the amount. Add nine pounds of granulated sugar and cook slowly to a syrup, skimming often. Then drop in the pieces of quinces, a few at a time, and simmer unti ltransparent. Drop them in the jars and seal.