Quince and Apple Jelly

Ingredients

• equal weight of tart apples
• and quinces
• each quart of juice
• two pounds of loaf sugar

Method

1. 1

   Cut small and core an equal weight of tart apples and quinces.

2. 2

   Put the quinces in a preserving 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.

3. 3

   Put all into a jelly bag, and strain without pressing.

4. 4

   To each quart of juice allow two pounds of loaf sugar.

5. 5

   Boil together half an hour.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 72. 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 kettle, with water to cover them, and boil till soft; add the apples, still keeping water to cover them, and boil tiil the whole is nearly a pulp. Put all into a jelly bag, and strain A ~ <5 t 2 ae NaF J JELLIES, JAMS, ETC. | 239 without pressing. To each quart of juice | allow two pounds of loaf sugar

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