Canned Fruit, Preserves, and Jellies: Household Methods of Preparation

by Maria Parloa

QUINCES.

• 4 quarts of pared, quartered, and cored quinces.
• 2 quarts of sugar.
• 1 quart of water.

Boil the fruit in clear water until it is tender, then skim out and drain.

Put the 2 quarts of sugar and 1 quart of water in the preserving kettle; stir until the sugar is dissolved. Let it heat slowly to the boiling point. Skim well and boil for twenty minutes. Pour one-half of the sirup into a second kettle. Put one-half of the cooked and drained fruit into each kettle. Simmer gently for half an hour, then put in sterilized jars. The water in which the fruit was boiled can be used with the parings, cores, and gnarly fruit to make jelly.