Quince and Apple Jelly

Ingredients

• an equal weight of tart apples
• and quinces
• water to cover them
• two pounds of lump-sugar

Method

1. 1

   Cut small and core the apples and quinces.

2. 2

   Put the quinces in a preserving kettle with water to cover and boil until soft.

3. 3

   Add the apples and continue boiling until nearly a pulp.

4. 4

   Strain the mixture through a jelly-bag without pressing.

5. 5

   To each quart of juice, add two pounds of lump sugar and boil together for half an hour.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 50. The excerpt below is the record exactly as published.

Quince and Apple Jelly. “Cut small, and core, an equal weight of tart apples and quinces ; put the quinces in a preserving- CURRANT JELLY. 131 kettle, with water to cover them, and boil till soft ; add the apples, still keeping water to cover them, and boil till the whole is nearly a pulp; put the whole into a jelly-bag, and strain without pressing. To each quart of juice allow two pounds of lump- sugar

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