This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.
Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.
Recipes for Your Scrapbook
By Mrs. Harvey F. Rostiser.
This recipe from a friend makes a large amount.
Three large peeled and grated quince, not ground
Two quarts water
Four pounds sugar
One grated sour apple
Melt sugar in water and when it boils, skim carefully. Put in grated quince and apple and boil till thick.