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Preserved Quinces

Preserved Quinces is a traditional American recipe, based on Miss Leslie's recipe of 1832, for a classic method of preserving quinces by boiling in sugar syrup and bottling before using as preserved fruit or sweetmeats. The full recipe is presented here and I hope you enjoy this classic American version of: Preserved Quinces.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Makes:

2 jars

Rating:

Tags : USA Recipes

This is a classic recipe for a Victorian version of Preserved Quinces that's derived from, Miss Leslie of Philadelphia's 1832 volume, Seventy-five receipts for pastry, cakes and sweetmeats. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

PRESERVED QUINCES.

Pare and core your quinces, carefully taking out the parts that are knotty and defective. Cut them into quarters, or into round slices. Put them into a preserving kettle and cover them with the parings and a very little water. Lay a large plate over them to keep in the steam, and boil them till they are tender.

Take out the quinces, and strain the liquor through a bag. To every pint of liquor, allow a pound of loaf-sugar. Boil the juice and sugar together, about ten minutes, skimming it well. Then put in the quinces, and boil them gently twenty minutes. When the sugar seems to have completely penetrated them, take them out, put them in a glass jar, and pour the juice over them warm. Tie them up, when cold, with brandy paper.

In preserving fruit that is boiled first without the sugar, it is generally better (after the first boiling) to let it stand till next day before you put the sugar to it.

Modern Redaction

Today we would term these 'Preserved Quinces' and use them as a store-cupboard staple for making pies or as a base for another dish. In the 18th and 19th centuries, however, these would have been classed amongst the range of foods known as sweetmeats (including jellies [clear jams, mixes of nuts and fruit bound with sugar, sugarplums and candied fruit).

Typically these would have been cut into balls or smaller portions, placed in special glass-shaped jars with lids, drizzled with a little of the preserving syrup and served as a sweet dish at the end of a meal. It should be noted that the 'meat' in 'sweetmeat' represents the flesh or 'meat' of the fruit itself.

Ingredients:

1kg good quality quinces
200ml water (about)
375g of sugar per 500ml of quince juice

Method:

Pare and core the quinces and remove any blemishes or woody parts. Quarter the quinces then place in a pan and cover with the parings. Pour in the water, cover with a tight-fitting lid and bring to a simmer. Cook gently for about 40 to 50 minutes, or until the fruit are tender then remove from the pan and set aside to cool over night.

Strain the quince juice in the pan and store in the refrigerator. The following day, measure the volume of quince juice and for every 500ml add 375g of sugar. Combine in a pan and heat gently to dissolve then bring to a boil and cook for 5 minutes. Skim the surface of the syrup then return the quince pieces to the pan. Cover with a tight-fitting lid and boil for 20 minutes, or until the sugar has completely penetrated the fruit.

Remove the quince pieces with a slotted spoon and transfer to jars that have been washed, sterilized, and warmed in an oven. Pour over the syrup, to completely cover the fruit then seal with a tight-fitting lid.

Allow to cool, label and store in a cool, dark, cupboard until needed.

Find more Traditional Victorian Recipes Here.