Quince Honey

New Zealand Listener, Volume 4, Issue 97, 2 May 1941, Page 45

Quince Honey

This is an Australian way for making Quince Honey. Take one pint of water and six Ibs. of sugar, and boil 10 minutes to syrup. Peel and mince 5 large quinces and 1 large pineapple, Add to the syrup and boil till it will set-about thirty minutes. It should be a golden colour when cooked.

(Continued from previous page) Apple Chutney (Very easy and delicious) Four pounds of apples, 2Ib. of sultanas, 4lb. of sugar, 4 lemons, 2 large onions, 2o0z. salt, 2o0z. root ginger, 2 large tomatoes, a few cloves and 2 pints of vinegar, Peel and core the apples, and slice thinly. Peel the lemons and cut up the pulp, also the onions. Put all ingredients into pan, cover with vinegar, and boil until it thickens, which will be approximately twenty minutes to half an hour. Remove the root ginger and bottle. Keep one month before using. -"‘Winifred" (Dunedin). Apple Ginger Peel, core and quarter 41b. apples; put them into a jar or basin in alternate layers with 3lb. of sugar and 2oz, of ‘ground ginger. Cover with’ a bare 2pints of water, and leave to soak for 12 hours or overnight. Next day pour all into preserving pan, and boil for approximately one hour, when the fruit and syrup should be transparent. Keep the fruit as whole as possible. Add the grated rind of a lemon, quarter of an hour before removing from the fire. Bottle while hot.

Apple Ginger Another method is to boil together 4lb. of sugar and 3 pints of water until a thick syrup; then put in 4lb. of thinly sliced apples, and boil until transparent. Next add 2oz. of ground ginger, boil for another five minutes, bottle and seal. Apple Chutney This is even nicer than tomato sauce, says the Christchurch lady who sends it to us. Four pounds of apples, 3lb. of tomatoes, 3lb. of brown sugar, 2lb. of onions, 1lb. of sultanas, 2 tablespoons of salt, 1 tablespoon of ground ginger, Voz, cayenne pepper, ¥/20z. chillies, and Y%2oz. ground mace. Slice all the ingredients very fine, and cover with sugar and ¥% gallon of vinegar in a large earthenware bowl. Allow to stand overnight. Then boil gently for three hours, during which time the juice of 2 lemons may be added. Bottle when cold. It is then ready for use.-"Rogart" (Gore).