3 qt. quinces, peeled and quartered
1 qt. apples, peeled and quartered
1-1/2 c. hot water
3 lb. sugar
Select well-ripened quinces. Rub the fuzz from the skin with a cloth,
and then wash, peel, quarter, and core. If desired, they may be sliced,
but they are very nice when preserved in quarters. Select firm apples,
wash, peel, quarter, and core them, and cut them the same size as the
quinces. Add the water to the sugar, place the mixture over the fire in
a preserving kettle, and let it come to a boil. Add the quinces, cook
until tender, and remove from the sirup. Then cook the apples in the
sirup in the same way, and when tender remove from the sirup. Place the
fruits in alternate layers in hot jars. Unless the sirup is very thick,
boil it until it becomes heavy; then fill each jarful of fruit with this
sirup. Seal with paraffin, cover with metal or paper covers, and label.
59. PEACH PRESERVE.--Although somewhat bland in flavor, peaches make an
excellent preserve. Some persons prefer them cut into very small slices,
while others like them preserved in large slices.