Imitation Guava Jelly

Ingredients

• Measure the juice
• for every pint add 1 lb. of sugar
• Allow one part of quinces
• to two parts of apples

Method

1. 1

   Boil ripe medlars in just enough water until soft, strain through a jelly-bag without squeezing.

2. 2

   Measure juice, add sugar, boil while stirring and skimming.

3. 3

   Pour into jars when jellies, let sit for a day, tie down, and store in a cool place.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 14. The excerpt below is the record exactly as published.

Imitation Guava Jelly.— (1) To make this a great quantity of medlars are required, as there is only a very little juice in them. Take them when ripe, and put them into a preserving-pan with just enough water to cover, and boil gently until they are quite soft. Turn it into a jelly-bag and let it strain, which will take a long time, as it must on no account be squeezed or the jelly will be thick. Measure the juice, and for every pint add lib. of sugar. Place these in a preserving-pan, boil them, stirring frequently, and skimming carefully as the scum rises. Pour the pre- paration into jars when it jellies, let them remain for a day, tie down, and put them in a cool place to keep until wanted. (2) Allow one part of quinces to two parts of apples

Cook this with the app: pantry check, scaling, and the assistant.