The Old-Fashioned Quince

New Zealand Listener, Volume 30, Issue 763, 5 March 1954, Page 22

The Old-Fashioned Quince

N preserving, as well as in behaviour, we must mind our p’s and q’s; so, while busying ourselves with plums, peaches, pears and passion fruit, let us not forget quinces, the distinctive and sharpish flavour of which adds variety and delight to preserves of apple and marrow and pie melon, and even to tomatoes and blackberries. Quince Jelly Cut quinces fairly small, including cores and skins. Just barely coyer with water; bring slowly to the boil, and simmer till all is thick soft pulp. Strain through a cloth bag al! night, or even for 24 hours, then measure juice and allow as many cups of sugar as you have of juice. Bring juice to the boil, and stir in sugar gradually. It is best to have the sugar warmed, as it dissolves more quickly. It can be warmed on meat dish in the oven. Stir continually, over moderate heat, tilll sugar is dissolyed. Then bring all to boil again, and boil very fast (a rolling boil) till it will set when a little is tested on a cold plate. Quince Honey Peel, core and mince 6 large quinces. Boil peels and cores, strain, and make up to 1 pint with hot water. Make syrup with the pint of liquid and 4 lb. sugar, add minced quinces, boil for about 2 hours, or till will set when tested. Add juice of a lemon, and half a cup of boil-

ing water before taking up. Should be fine red colour. Blackberry and Quince Pie Make pastry with 1% Ib. flour, 4% teaspoon baking powder, 2 tablespoons best cornflour and a good pinch of salt, all sifted together; soften together l% |b. butter and about 2 tablespoons sugar, add a beaten egg yolk and a dash of water, then work in the sifted flour, etc. The fruit should be gently stewed first. and cooled before putting on the crust. Quince and Blackberry Sponge Stew the fruits together first, haying not too much liquid; half quantities of each mekes a good blend. If you don’t want seeds in the blackberry, stew separately and strain through a sieve into stewed quinces. Then put in piedish, and remember that a sponge crust goes on boiling frujt and is baked at once. A good sponge is made by creaming 2 oz. butter with % cup sugar, adding 2 eggs one at a time and beating all steadily; then sifting in a large cup of flour and a teaspoon baking powder; lastly add 2 or 3 tablespoons boiling water, and

pour the sponge over the hot fruit in piedish. Moderate oven. Quince Chutney One pound each

quinces, apples and tomatoes, +4 lb onions, 1% Ib. raisins or sultanas, 44 Ib. preserved ginger, 1% Ib. brown sugar, 112 oz. salt, % oz. ground ginger, 142 teaspoon each cloves and cayenne, 1 pint vinegar. Cho fruit and vegetables finely and boil all together 2 or 3 hours. Or try this: To every 3 lb. sliced quinces add 1 dessertspoon curry powder, 1 lb. sultanas, 2 oz. salt, 2 oz. sliced ginger, 1 oz. garlic, 2 lb. dark brown sugar, 2 quarts vinegar, 6 chillies. Boil till quince is soft, but not mushy (about 1 hour). Quince and Pineapple’ Honey Boi] for 10 minutes 1 pint water and 6 lb, sugar. Peel and mince 5 large quinces and 1 large pineapple. and add to syrup. Boil ¥2 hour, or till will set a golden colour, Do net overboil, Remove hard core of pineapple. Quince and Marrow Jam Five pounds quinces put through mincer, 4 lb. marrow, cut up, 5 Ib. sugar. Leave standing ell night. Boil all 2% hours or till will set. Quince flavour predominates. Quince Conserve Seven pounds quinces, 7 pints water, 9 Ib. sugar. Wipe quinces well, put in pan with the water and boil till quinces

are soft. Take out, peel and core, and cut into suitable pieces. Add 412 tb. sugar to the water, put in guinces, and boil 1% hour, Add remaining sugar, and cook till a bright colour, and will set when tested — about %4 heur after last sugar is put in. Piain Quince Jam Twelve large quinces, 8 lb. sugar, 8 cups water, Peel and cut quinces in slices, soak in 8 cups water overnight, Boil next morning till soft, then add sugar, stir till dissolved, and boil quickly till it will set. Quince and Pie Melon Jam Ten pounds pie melon, 6 ib. quinces, 12 lb. sugar. Pee] pie melon, remove seeds and cut into dice. Sprinkle with half the sugar, and allow to stand al! night. Next morning put on to boil far 1 hour or til] soft. Peel, core and cut up quinees, boil them for about an hour with ‘a few cups of juice from the boiling melon. Then put the two together. add rest of sugar, stir til dissolved and boil till it will set-abqut 3 hours. A teaspoon of citric acid added after 2 hours will help it to set quickly,