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Simple Preserve Quinces Cooking Recipe

Below is the quick and easy cooking recipe for Preserve Quinces.

Quinces, if very ripe, are best preserve the Preserve Quincesd in the following manner: Pare and cut them in slices, an inch thick—take out the cores carefully, so as to have the slices in the form of a ring. Allow a pound of nice white sugar for each pound of the fruit—dissolve it in cold water, having a quart of the latter to a pound of sugar, then put in the sliced quinces, and let them soak in it ten or twelve hours. Put them in a preserving kettle, and put it on a moderate fire—cover them over, and let the quinces boil gently—there should be more than enough syrup to cover the quinces. When a broom splinter will go through them easily, take them from the fire, and turn them out. In the course of a week, turn the syrup from them, and boil it down, so that there will be just enough to cover the fruit. Quinces preserve the Preserve Quincesd in this manner retain their natural flavor better than when preserve the Preserve Quincesd in any other manner, but they must be very ripe to preserve the Preserve Quinces in this way, otherwise they will not be tender. When not very ripe, pare and cut them either in rings or quarters, take out the cores, and boil the quinces in fair water, till they begin to grow tender—take them up, and strain the water in which they are boiled—put in either brown or white sugar—add a little cold water. When lukewarm, put in the whites of eggs, and clarify it—let it cool, then put in the quinces, and boil them slowly for half an hour. Keep them covered over while boiling, if you wish to have them of a light color. Turn them out into pots as soon as preserve the Preserve Quincesd, and set them away in a cool place. Look at them in the course of a week, to see if they have fermented—if so, turn the syrup from them,1 boil it, and turn it back while hot. The parings and cores of the quinces can be used for marmalade, with a few whole ones. Some people preserve the Preserve Quinces the quinces with the cores in, but the syrup will not look clear. The following is a cheap method of preserving quinces, and answers very well for common use: Pare, halve, and take out the cores of the quinces, and boil the parings in new cider till soft. Strain the cider, and for five pounds of quinces put in a pound of brown sugar, a quart of molasses, the beaten white of an egg—clarify it, then put in the quinces. There should be rather more than enough cider to cover the quinces, as it wastes a good deal while the quinces are boiling. The peel of an orange, cut in small pieces, and boiled with them, gives the quinces a fine flavor.


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