in article , LIMEYNO1 at
wrote on 23/10/03 12:52 pm:

> Please note, I have NOT tried any of these.
>
> -------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
>
> Title: Apple Quince Jelly
> Recipe By:
> Category: Jam/Jelly
> Main Ingredient:
> Cuisine Style:
> Yield: 6 Serving
> Preparation Time: 0:00
> Cooking Time: 0:00
>
> [Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
> ---------- ------------ ----------------------------------------------
> 2 lb Apples
> 2 lb Quinces
> Sugar
>
> [Preparation]
> Wash apples. Remove stems, seeds, and blossom ends. Do not pare.
> Cut in quarters. Cover with water. Cook until very soft. Drain
> through jelly bag. Wash quinces. Remove stems, seeds, and blossom
> ends. Do not pare. Cut in small pieces. Cover with water. Cook
> slowly until very soft. Drain through jelly bag. Combine apple
> and quince juice in equal proportions. Use 2/3 cup sugar for each
> cup juice. Boil rapidly until jelly sheets from spoon. The
> Household Searchlight
>
> Exported from Home Cookin 4.8 (http://www.mountain-software.com)
>
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>
>
> -------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
>
> Title: Cranberry And Quince Conserve
> Recipe By:
> Category: Jam/Jelly
> Main Ingredient:
> Cuisine Style:
> Yield: 4 Serving
> Preparation Time: 0:00
> Cooking Time: 0:00
>
> [Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
> ---------- ------------ ----------------------------------------------
> 3 cup Cranberries
> 2 cup Chopped quince
> 2 cup Chopped apples
> 4 cup Sugar
> 3/4 cup Chopped walnuts
> Juice & rind of 1 orange
>
> [Preparation]
> Combine all ingredients except walnuts and cook mixture rapidly
> until thick. Add walnuts, remove from heat. Pack in sterilized
> jars and seal with paraffin. From: Duckie Date: Mon, 14 Oct 2002
> 17:47:44 ~0400 MM by H Peagram
>
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>
> -------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
>
> Title: Cranberry Quince Jelly
> Recipe By:
> Category: Jam/Jelly
> Main Ingredient:
> Cuisine Style:
> Yield: 6 Serving
> Preparation Time: 0:00
> Cooking Time: 0:00
>
> [Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
> ---------- ------------ ----------------------------------------------
> 2 qt Cranberries
> 3 qt Water
> 6 Quinces
> Sugar
>
> [Preparation]
> Wash quinces. Remove stems and blossom ends. Chop with coarse
> knife of food chopper. Combine with stemmed cranberries which
> have been washed. Add water. Cook until fruit is soft. Pour into
> jelly bag and drain overnight. Empty juice into large saucepan.
> Boil hard 20 minutes. Measure and add an equal amount of hot
> sugar. Boil rapidly until jelly sheets from spoon. Florence Taft
> Eaton, Concord, MA.
>
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>
> -------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
>
> Title: Kythoni Peltes (Quince Jelly)
> Recipe By:
> Category: Jam/Jelly
> Main Ingredient:
> Cuisine Style:
> Yield: 1 Serving
> Preparation Time: 0:00
> Cooking Time: 0:00
>
> [Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
> ---------- ------------ ----------------------------------------------
> 1 kg Quinces
> 4 cup Water
> Granulated sugar
> 2 tsp Lemon juice
> 2 Rose geranium leaves
> From: "The Complete
> Middle East Cookbook" by
> Tess
> ISBN: 1 86302 069 1
>
> [Preparation]
> Cooking time: 2 hours
>
> Wash quinces well to remove the fuzz. Peel and core. Slice
> quinces into preserving pan and add 2 cups water. Leave aside and
> do not be concerned if quince discolours.
>
> Place peels and cores into a pan with remaining water and boil
> for 30 minutes. Strain and make liquid up to 2 cups with water.
> Add liquid from peels to sliced quinces in pan. Bring to the boil
> and simmer gently for 1 hour until quince flesh is very tender.
>
> Scald a large piece of cheese cloth or doubled butter muslin,
> wring out and drape over a deep bowl. Pour quince and liquid into
> clean cloth and gather up ends. Tie with string and suspend over
> bowl. Secure to a fixed object so that juice can drip slowly into
> bowl. Leave for 24 hours. Do not squeeze bag to hasten dripping
> as this will make jelly cloudy. Measure juice into clean
> preserving pan. For each cup of juice add 1 cup sugar. Stir over
> heat till sugar dissolves, add lemon juice and washed geranium
> leaves and bring to the boil.
>
> Boil rapidly for 25 minutes, skimming frequently. Test a
> teaspoonful on a cold saucer. Leave to cool. Run finger across
> jelly in saucer ~ setting point is reached when surface wrinkles.
> It is advisable to remove pan from heat while jelly is being
> tested as you would overcook the jelly. Remove leaves and ladle
> hot jelly into hot sterilized jars. Seal when cold.
>
> Mallos
>
> Typed for you by Karen Mintzias ...downloaded from: Salata
> *Redondo Beach, CA (310)-543-0439 (1:102/125) From: Dale Shipp
> Date: 23 Sep 99
>
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>
> -------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
>
> Title: Kythoni Xysto (Grated Quince Preserve)
> Recipe By:
> Category: Jam/Jelly
> Main Ingredient:
> Cuisine Style:
> Yield: 1 Serving
> Preparation Time: 0:00
> Cooking Time: 0:00
>
> [Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
> ---------- ------------ ----------------------------------------------
> Karen Mintzias
> 4 Quinces (about 1 kg)
> 3 cup Water
> 4 cup Sugar
> 2 Thin lemon rind strips
> 1 Piece cinnamon bark *Or*
> 2 Rose geranium leaves
> 1/4 cup Blanched split almonds *
> 2 tbsp Lemon juice
>
> [Preparation]
> *Note: almonds should be toasted.
>
> Cooking time: 1 1/2 hours
>
> Wash quinces well and rub off all fuzz. Peel, quarter and remove
> core. Place peels and cores in a pan with 2 cups water and boil
> for 20 minutes. Grate quince quarters and place in a heavy
> preserving pan with remaining water. Leave aside until peels are
> boiled. Do not be concerned if quince discolours.
>
> Strain liquid from peels into a measuring jug and make up to 2
> cups with water. Add this to grated quince with the sugar, lemon
> rind and cinnamon bark or washed geranium leaves. Place over
> medium heat and stir occasionally with a wooden spoon until sugar
> is dissolved. Bring to the boil and boil fairly rapidly for 1
> hour or until it gels when tested on a cold saucer.
>
> Stir in almonds and lemon juice and boil 1 minute longer. Ladle
> into hot, sterilized jars and seal when cold.
>
> Note: As the peel and core contain pectin, the setting
> ingredients for jellies and preserves, it is advisable that these
> be boiled to extract the pectin.
>
> From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1
> 86302 069 1
>
> Typed for you by Karen Mintzias
>
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>
> -------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
>
> Title: Quince Honey
> Recipe By:
> Category: Jam/Jelly
> Main Ingredient:
> Cuisine Style:
> Yield: 4 Serving
> Preparation Time: 0:00
> Cooking Time: 0:00
>
> [Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
> ---------- ------------ ----------------------------------------------
> Text
>
> [Preparation]
> Take 4 large or 6 small quinces and grind in a small grinder or
> food chopper. Put in a kettle 4 pints of sugar and 1 quart of
> water and boil a few minutes. Then put in the ground quince and
> boil 20 minutes. Put in jelly cups. (St. Paul, Minn.)
>
> Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN
> 911-410-10-4
>
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>
> -------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
>
> Title: Quince Jelly
> Recipe By:
> Category: Jam/Jelly
> Main Ingredient:
> Cuisine Style:
> Yield: 4 Serving
> Preparation Time: 0:00
> Cooking Time: 0:00
>
> [Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
> ---------- ------------ ----------------------------------------------
> 1400 g Quinces
> 800 g Sugar
> 1600 ml Water
> 1 Lemon, juice
>
> [Preparation]
> Wipe the quinces with a cloth to remove the fine down which
> covers them. Cut them in quarters and core them. (Tie the cores
> and pips in a muslin and add them to the pan, IMH). Put the water
> with the lemon juice - which helps to keep the jelly paler in
> colour - and add the thinly sliced unpeeled fruit. Bring to the
> boil and boil gently for an hour, stirring (gently) frequently.
> Tip into a fine sieve over a large basin and drain, pressing (but
> not rubbing IMH) to extract as much juice as possible. (Press the
> juice from the cores and seeds if added. IMH) __Keep the pulp to
> make quince cheese (qv)__.
>
> Tip the juice into a jam pan and add the sugar. Slowly bring to
> the boil and boil for an hour. Skim after 15 minutes and again
> after 40 in all. Check for setting point and pot up immediately.
> Cover when cold.
>
> Recipe J-P Coffe "Aux bonheur des fruits" MMed & Translated IMH
> c/o Georges' Home BBS 2:323/4.4
>
> IH Notes, original recipes used an odd word for the main boiling
> of the jelly which implied gentle boiling, but this wasn't right.
> Boil fairly hard as usual.
>
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>
> -------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
>
> Title: Quince Marmalade
> Recipe By:
> Category: Jam/Jelly
> Main Ingredient:
> Cuisine Style:
> Yield: 6 Serving
> Preparation Time: 0:00
> Cooking Time: 0:00
>
> [Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
> ---------- ------------ ----------------------------------------------
> 3 1/3 lb Quinces
> 1 Orange
> 4 1/2 lb Sugar
> 1 cup Orange juice
> 2 cup Water
>
> [Preparation]
> Wash, quarter, and core quinces. Quarter, seed, but do not peel
> orange. Put quinces and orange through food chopper. Add sugar,
> water, and orange juice. Simmer slowly, stirring frequently,
> until juice sheets from spoon. The Household Searchlight
>
> From: Lawrence Kellie Date: 08-21-93
>
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>
>
Thanks for this whole compendium of quince things. Ellen