{"id":7869,"slug":"apple-and-quince-conserve","title":"APPLE AND QUINCE CONSERVE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one peck of juicy cooking apples","two quarts of sugar","quinces","two quarts of water","three pints of water"],"ingredients_norm":["peck of juicy cooking apple","sugar","quince","water"],"steps":["Pare the quinces and cut out the cores.","Put the parings and cores into a preserving kettle with two quarts of water and boil gently for forty-five minutes.","Meanwhile, cut the quinces into eighths, put them into a kettle with three pints of water and simmer until the fruit can be pierced with a straw; then lift the fruit from the water and lay them on a platter to drain.","Strain the water in which the parings and cores have cooked into the water in which the quinces have cooked, and after adding the sugar boil for ten minutes.","Pare, core and quarter the apples, and place in the syrup with the cooked quinces.","Cook slowly for fifteen minutes and seal immediately in sterilized jars."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w102:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"14d32e8fe39f63abbfd0beff8fe3929f980c5aca75082a1ae33e2adb3e2c4ebd","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/apple-and-quince-conserve"}