Categories: Jams, Jelly, conserves, marmalade, preserves

Ingredients

• For jelly;
• quinces
• sugar
• For preserves:
• 5 lb. quinces
• 4 cups water
• 6 cups sugar

Directions

1. Quinces require long cooking to become tender. They may be cooked in a steamer, or under steam pressure, in both cases they acquire a rich, dark red color.

2. For Jelly: Cut the quinces in small pieces, add sufficient water to float them, and cook them until they are tender. Drain off the juice. Use 2/3 as much sugar as fruit-juice. Proceed according to directions for making jelly. The pulp may e used for conserve, or butter.

3. For Preserves: Scrub quinces with a brush. Pare, quarter and core them, dropping the quarters into cold water to prevent discoloring.

4. Cook parings and cores in water 15 minutes and strain liquid. Add quinces to liquid and cook until tender. Drain and add sugar to liquid; boil 10 minutes. Add quinces and cook until clear. Pour into clean hot jars and seal. Quince preserves are very rich. Sweet apples or pears may be used instead of half the quinces.

5. makes about 4 pints

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