Quince Jam
A historical recipe from The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859).
A historical recipe
The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859). Project Gutenberg eBook #45863.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
Source and licence
From The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859). Digitised by Project Gutenberg, eBook #45863 (https://www.gutenberg.org/ebooks/45863). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
- twelve ounces of brown sugar
- one pound of quince
- a spoon until entirely broken
- a pound of best sugar
Method
- Weigh twelve ounces of brown sugar to one pound of quince.
- Boil the fruit in as little water as will do, until it is sufficiently soft to break easily;
- then pour off all the water and mash it with a spoon until entirely broken;
- put in the sugar, and boil twenty minutes, stirring it very often.
- Another.
- Chop a pound of quince (not boiled) in a pound of best sugar.
- When chopped fine, boil it twenty minutes.
- If you have some of the water in which quinces have been boiled, put in a gill;
- if you have not this, use pure water.
- This is very good, but not as easily digested as the other.