If the fruit is ripe it may be treated exactly the same as peaches. If, on the other hand, it is rather hard it must be cooked until so tender that a silver fork will pierce it readily.
QUINCES.
- 4 quarts of pared, cored, and quartered quinces.
- 1½ quarts of sugar.
- 2 quarts of water.
Rub the fruit hard with a coarse, crash towel, then wash and drain. Pare, quarter, and core; drop the pieces into cold water ([see p. 13]). Put the fruit in the preserving kettle with cold water to cover it generously. Heat slowly and simmer gently until tender. The pieces will not all require the same time to cook. Take each piece up as soon as it is so tender that a silver fork will pierce it readily. Drain on a platter. Strain the water in which the fruit was cooked through cheese cloth. Put two quarts of the strained liquid and the sugar into the preserving kettle; stir over the fire until the sugar is dissolved. When it boils skim well and put in the cooked fruit. Boil gently for about twenty minutes.
CRAB APPLES.
- 6 quarts of apples.
- 1½ quarts of sugar.
- 2 quarts of water.
Put the sugar and water into the preserving kettle. Stir over the fire until the sugar is dissolved. When the sirup boils skim it.
Wash the fruit, rubbing the blossom end well. Put it in the boiling sirup, and cook gently until tender. It will take from twenty to fifty minutes, depending upon the kind of crab apples.