Baked Quince Preserves

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Baked Quince Preserves

(from The Settlement Cookbook)

2-1/2 pounds quinces, wiped, cored, and quartered
1/4 cup water
2 pounds sugar

Pour water into bottom of a large casserole or covered baking dish. Add fruit and sugar in alternate layers, the sugar on top. Cover. Bake 2-3 hours (or more) in a slow oven, 250°F, basting 3-4 times with the hot syrup. (It's done when translucent.)

Pack in sterilized glasses and seal.

This recipe will also work with crabapples (2-1/2 pounds of larger red crabapples, washed, dried, and with blossom ends removed), or seckel pears (flavored, if desired, with ginger or lemon juice).

jp
(10/16/01)

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