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Quince Preserves

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  Quince 4 Medium
  Water 5 Cup (80 tbs)
  Sugar 4 Cup (64 tbs)
  Lemon juice 2 Tablespoon

Wash the quince and peel them.
Reserve peels.
Cut each quince into eight lengthwise slices.
Place the cores and peels into a saucepan, cover with the water and cook about fifteen minutes.
Drain the liquid into a measuring cup.
Add enough water to equal four cups.
Add the quince.
Bring to boil over high heat.
Reduce heat and simmer for ten minutes.
Drain the liquid into a saucepan, stir in the sugar, and boil for ten minutes longer.
Stir in the quince and lemon juice.
Bring to another boil.
Reduce heat and cook, covered, until thickened. (By covering the pan, the quince turns a lovely shade of pink. If left uncovered, the quince will be light in color.)
Remove from heat, cool, pour into a jar, cover and store in a cool place.

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