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(Canned Fruits) - (The International Jewish Cook Book)

To four quarts of pared, cored and quartered quinces take one and
one-half quarts of sugar and two quarts of water.
Rub the fruit hard with a coarse, crash towel, blanch for six minutes.
Pare, quarter, and core; drop the pieces into cold water. 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 forty minutes.

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Quinces may be wiped, cored, and quartered; sugar filled in the
cavities, and baked same as crab-apples, in a very slow oven three or
more hours until clear and glassy.

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Jellied quinces are made after the direction for preserved quinces, only
the fruit is cut in tiny little pieces and when put in the syrup is
allowed to cook twenty minutes longer, and is put in small glasses with
the syrup and not skimmed out as for preserves. Leave the glasses open
till the jelly sets, then cover.

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The quince that comes first into the market is likely to be wormy and
corky, and harder to cook than the better ones. It requires a good deal
of skill to cook quince preserves just right. If you cook them too much
they are red instead of a beautiful salmon shade, and they become
shriveled, dry and tart, even in the sweetest syrup, instead of full and
mealy, and sweet.
Weigh a pound of sugar for each pound of fruit. Wipe each quince
carefully with a coarse linen towel. Peel, quarter and core the quinces.
Put peels and cores in the preserving kettle with just water enough to
cover them, and let them simmer with the kettle covered for two hours.
Then strain the liquor through a fine sieve and return it to the kettle.
Cut the quartered quinces in small pieces and put as many of them in the
kettle as the liquor will cover. Let them boil gently, with the kettle
uncovered, until so tender they may be easily pierced with a broom
splint. Take them out with a skimmer and lay on flat dishes to cool.
Repeat this process until all the fruit is properly cooked; then put the
sugar in the liquor and let it boil gently to a thick syrup; put in as
many of the cooked quinces as the syrup will cover and let them cook in
the syrup for twenty minutes; skim them out and lay on flat dishes to
cool. Repeat this process until all the quinces are cooked in the syrup.
When they are cool put the quinces in glass jars, filling each one half
full. Let the syrup boil until very thick, stirring it frequently and
skimming it clear. Then pour it through a fine strainer, while very hot,
over the fruit; and as soon as a jar is full, fasten on the cover. It is
tiresome work to preserve quinces, but the result pays for all the

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Select large yellow, pear-shaped quinces, and peel and quarter them.
Take out the cores and throw into cold water, until all are pared. Then
boil until tender, so they can easily be pierced. Take them out with a
perforated skimmer and weigh. Then take three-quarters of a pound of
sugar to a pound of quinces, and boil in a little over half the quince
water. Add stick cinnamon and cloves (removing the soft heads). Boil
until quite a thick syrup. Pack the quinces in jars, add a pint of good
brandy to the syrup and pour boiling hot over the quinces and seal

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Pare and core. Be sure you get out all the seeds. Boil the skins and
cores one hour; then strain through a coarse cloth; boil your quinces
in this juice until tender; drain them out; add the weight of the
quinces in sugar to this syrup; boil, and skim until clear; then put
in the quinces. Boil three hours slowly.

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Pare the quinces; cut in small squares; cover with water, and stew
until tender; pour into a colander, and drain. To each pint of the
juice, add three-fourths pint of sugar. Let boil, and skim well for
ten or fifteen minutes; then put in the quinces; cook until the syrup
begins to jell. Put in glasses, and seal same as jelly.

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Wipe the wool off your peaches, (which should be free-stones and
not too ripe) and cut them in quarters, Crack the stones, and
break the kernels small.
Put the peaches and the kernels into a covered jar, set them in
boiling water, and let them boil till they are soft.
Strain them through a jelly-bag, till all the juice is squeezed
out. Allow a pound of loaf-sugar to a pint of juice. Put the sugar
and juice into a preserving kettle, and boil them twenty minutes,
skimming carefully.
Put the jelly warm into your glasses, and when cold, tie them up
with brandy paper.
Plum, and green-gage jelly may be made in the same manner, with
the kernels, which greatly improve the flavour.

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To Preserve Whole Quinces

Take a Pound of Quince par'd and quarter'd, cut out all the Hard,

put to it a Pound of fine Sugar and half a Pint of Water, and let it

boil very fast 'till it is all to Pieces; take it off the Fire, and

break it very well, that there be no Lumps in it; boil it 'till it

is very thick and well jelly'd; then take fine Muslin, and put your

Quinces into it, and tye it up round. This Quantity will make three

Quinces. Set them into three Pots, or China Cups, that will just

hold one; cut off the Stalk-End of the Quince, and put it in the Pot

or Cup, to make a Dent in the Quince, that it may be like a whole

Quince; let them stand two or three Days, that they may be very

stiff; take them out of the Muslin, and make a strong Jelly with

Apples and Quinces: Take two Pints of Jelly and two Pound of Sugar,

boil it fast 'till it jellies very well; then put in the Quinces,

and let them have two or three Boils to make them hot; put them in

Pots or Glasses, with Paper close to them.

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To Preserve Quinces

Quinces, if very ripe, are best preserved 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 preserved in this manner retain their natural

flavor better than when preserved in any other manner, but they must be

very ripe to preserve 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 preserved, 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, 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 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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Quinces To Preserve

Put a third part of the clearest and largest quinces into cold water

over the fire, and coddle till tender, but not so as to be broken. Pare

and cut them into quarters, taking out the core and the hard part, and

then weigh them. The kernels must be taken out of the core, and tied up

in a piece of muslin or gauze. The remaining two-thirds of the quinces

must be grated, and the juice well squeezed out; and to a pound of the

coddled quinces put a pint of juice; pound some cochineal, tie it up in

muslin, and put it to the quinces and juice. They must be together all

night; next day, put a pound of lump sugar to every pound of coddled

quinces; let the sugar be broken into small lumps, and, with the quince

juice, cochineal, and kernels, be boiled together until the quinces are

clear and red, quite to the middle of each quarter. Take out the

quarters, and boil the syrup for half an hour: put the quarters in, and

let them boil gently for near an hour: then put them in a jar, boil the

syrup till it is a thick jelly, and put it boiling hot over them.

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