Preserved Quinces with Apples
Ingredients
Directions
Prepare and cook the fruit
Pare, core and quarter an equal weight of sweet apples and of quinces.
Put them into a kettle and nearly cover with water.
Boil them until they can be pierced by a straw.
Make the syrup and preserve
Take them out, add the sugar, allowing a pound of sugar to a pound of fruit, and boil to a syrup.
Then put the fruit in and boil from three to five minutes.
Put into jars and set away for use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Quinces (in the method)
- Their natural pectin and firm flesh help the preserve set and hold its shape.
- Sweet apples (in the method)
- Add body and pectin, supporting the set while balancing the quince's firmer texture.
- Sugar
- Sweetens the fruit and, boiled into a syrup, thickens the liquid and helps preserve it.
The step that matters
Boiling the fruit in the syrup. Only three to five minutes is needed once the fruit is in the syrup. Longer boiling breaks down the fruit's pectin and cell structure, so the pieces soften too far and can turn mushy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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