2 lb (1 kg) sugar
1 pint (600 ml) spiced vinegar to which 1/2 teaspoon coriander seeds has been added
1 teaspoon lemon juice
2 kg (4 1/2 lb) Quinces, peeled, quartered and cored
1 pint (600 ml) spiced vinegar to which 1/2 teaspoon coriander seeds has been added
1 teaspoon lemon juice
2 kg (4 1/2 lb) Quinces, peeled, quartered and cored
method
1. Dissolve the sugar in the vinegar, then add the lemon juice and Quinces.
2. Simmer very gently until the Quinces are tender, then remove the Quinces from the pan with a slotted spoon and pack them into hot jars. Keep hot.
3. Boil the liquid until it is thick and syrupy.
4. Pour it over the Quinces and cover with a vinegar-proof top.
5. Store for 3 months before using.
2. Simmer very gently until the Quinces are tender, then remove the Quinces from the pan with a slotted spoon and pack them into hot jars. Keep hot.
3. Boil the liquid until it is thick and syrupy.
4. Pour it over the Quinces and cover with a vinegar-proof top.
5. Store for 3 months before using.
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
