Quince Honey

Ingredients

• 1 large quince
• 1 pint of water
• 2 pounds of sugar

Method

1. 1

   Pare the quince and put peel and seeds on stove to boil with a little of the water.

2. 2

   Grate quince fine.

3. 3

   Strain peel and seeds, add remaining water, sugar and quince pulp.

4. 4

   Boil slowly 40 minutes.

5. 5

   Will fill 4 jelly glasses.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 81. The excerpt below is the record exactly as published.

a pound of sugar for each pint of juice. Heat juices to boiling point and stir in heated sugar. Boil 20 to 30 minutes till it jellies. CRABAPPLE JELLY. Wash the fruit and cut in halves or quarters. Put in granite or porcelain preserve kettle with 1 pint of water to every 3 pounds of apples. Cover and cook slowly till apples are mushy, allow juice to drip through a flannel jelly bag. Measure juice, boil 20 minutes then add an equal quantity of heated sugar and boil ."> minutes. Skim and pour into sterilized glasses. W. G. D., East Mansfield. 182 JELLIES, PRESERVES, PICKLES. MINT JELLY. Gravenstein apples, 1 peck. Fresh mint, 1 large bunch. Cold water, 2 quarts. Lemon juice, 2 tablespoons. Sugar. Green vegetable coloring. Wash and wipe apples and cut in eighths. Add water, cover and bring to the boiling point. Let simmer till apples are soft. Mash well and strain through a coarse sieve. Let juice drip through a jelly bag all night, then put over the fire and let boil 20 minutes. Add an equal measure of heated sugar and boil 5 minutes. Press mint leaves with fingers till well bruised and pass through the syrup till desired flavor is reached. This should be done during the 5 minutes' cooking. CHERRY AND CURRANT JELLY. Use 2-3 of cherries and 1-3 of currants. Clean fruit, add a little water and put over a slow fire. Boil until soft, then pour into a jelly bag and let drip over night. For every pint of juice allow a pound of sugar. Place juice over a slow, steady fire to boil. Heat sugar in shallow baking pans but do not allow it to color. Add it to juice and stir till dissolved. Allow to boil for a few minutes, then remove from fire and fill sterilized jelly glasses. Jelly maker, Somerville. STRAWBERRY AND CURRANT JELLY. Strawberries, 10 quarts. Currants, 2 quarts. Sugar. Proceed as for raspberry jelly, but allow 15 minutes to boil. Dolly A., Roslindale. QUINCE HONEY. Large quince

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