Wash, peel, quarter, and core the quinces before measuring them. Bring them to the boiling point with the water in a cooker-pail. When they are boiling hard put them into a cooker for ten hours or more. If they are not then very soft to the centre of the pieces, bring them again to a boil and cook them for from six to ten or more hours, according to their condition. When perfectly tender add the sugar and bring all again to the boiling point. Set them in a cooker for four hours or more. Bring them to a boil and put them at once into clean, sterilized cans. When overflowing full, seal the cans at once.
This recipe makes about eleven quarts.
Preserved Quinces
- 8 lbs. prepared quinces
- 8 lbs. sugar
- 2 qts. water
Wash, peel, quarter, and core the quinces before measuring them. Put them into a cooker-pail, add the water, and when they are boiling hard, put them into a cooker for ten hours or more. If not perfectly tender, heat them again to the boiling point and set them in the cooker for as many more hours as they require, depending upon their ripeness. Thoroughly ripe quinces will probably not require this second period of cooking. Add the sugar, bring them to a boil, and set them in the cooker for four hours or more. If they are not rich enough, boil them slowly, uncovered, until they are of the desired consistency. Long, slow boiling is what gives quinces the red colour so much admired.
Citron and Ginger Preserves
- 6 lbs. fruit (prepared)
- 4 lemons
- 1⁄4 lb. green ginger
- 11⁄2 qts. water
- 6 lbs. sugar
Pare the citron and cut it into thick slices. Remove the seeds, cut the slices across into cubes, strips, or fancy shapes, and weigh them. Wash the lemons, slice them and remove the seeds. Wash and peel the ginger. Put the citron, lemon, ginger, and water into a cooker-pail. Bring them to a boil and put them into a cooker for eight hours or more, depending upon the hardness of the citron. When this is soft and nearly transparent, add the sugar, boil it, and cook again for four hours or more. Remove the fruit, put it into cans or jars, and boil down the syrup until it will just cover the fruit. Pour it at once over the fruit and close the cans when cooled. Cover them with a clean towel while cooling.
Watermelon rind may be preserved in the same manner.