Quince and Sweet Apple Preserves

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • 1 peck quinces
  • ½ peck pears
  • ¼ peck


Wash and pick over the fruit, then peel and core. Cut the quinces and apples in rounds and the pears in quarters. Cover cores and peels with cold water, boil thoroughly and strain. For each pound of fruit allow three-fourths of a pound of sugar, add to the strained liquid and let boil until a clear syrup. Boil the rounds of quince in cold water until they can be pierced with a silver fork, remo