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Quince Chips

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  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 4 ingredients

  1. four pounds of sugar
  2. Quinces
  3. Cut
  4. Water

Possible health benefits

General information, not medical advice.

  1. Quince Source of vitamin C

    Source of vitamin C · 15 mg per 100 g, 19% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Quinces, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Wash and pare one dozen quinces, and then cut into quarters and remove the cores.
  2. Now cut into thin slices and place in a preserving kettle, and cover with cold water.
  3. Cook until tender and then cover the parings, cores and seeds with cold water, and cook until very soft.
  4. Strain off the liquid and return this liquid to the preserving kettle and boil to reduce to two cups;
  5. then add four pounds of sugar.
  6. Stir to thoroughly dissolve the sugar and then boil until it forms a thread when tested from the prongs of a fork.
  7. Now add the well-drained quinces that have been cooked until they are tender, and let the mixture simmer for two hours.
  8. Remove the kettle and set aside overnight.
  9. The next morning reheat the quinces and let boil for two hours.
  10. Set aside for twenty-four hours and repeat for three days.
  11. Turn into a sieve or put through a colander to drain.
  12. When well drained and nearly dry, separate each piece of quince and roll in granulated sugar.
  13. Let dry in a warm room and then pack into boxes lined with wax paper.
  14. Place wax paper between the layers.
  15. The liquor drained from the quinces may be placed in glasses and stored for quince jelly.
  16. This delicious Greek confection was served at banquets and on all gala occasions.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon
  • Sieve
  • Colander
  • Kettle