Quince Jelly

Ingredients

• 8 lbs. of quinces
• 4 tbsps. of lemon juice
• 4 qts. of water
• 4 lbs. of sugar
• Brandy paper

Method

1. 1

   Preparation is the same as that of apple jelly.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 165. The excerpt below is the record exactly as published.

4 qts. of water Vi lb. of wood ashes 1 pt. of water % tsp. of bishop extract Preparation : The almonds must be green, but soft enough to be easily pierced with a fork. Mix the wood ashes and 4 qts. of water and boil until the mixture feels greasy. Now put in the almonds and boil them until the skin can be pulled off. After skinning them, put them into fresh water, pierce them with a fork, put into hot water, set them on the stove and let them simmer, but not boil, until they are soft. Pour off tIhe water, put on fresh cold water and let stand until the next day. Now boil the sugar in 1 pt. of water until it gets thick and pour it cold over the well drained almonds. The next day pour off the sugar water, boil it again, and when cold, pour over the nuts and let stand another day. The third day re- peat the cooking again, add the bishop extract, when cold, pour it over the almonds in the jars a«d close them tightly. No. 37— GRAPES. 3 lbs. of grapes % lb. of sugar % cup of water Preparation: Boil the sugar and water 5 minutes, pour over the grapes and let stand for 12 hours. After this time pour off the sugar -wrater, bring it to boil, add the grapes, let them boil a few minutes and put into jars. Boil the syrup down thick, pour over the grapes hot, close the jars tightly and treat them as in No. 1. Remarks: The little seeds are taken out with a skimmer. How to Make Jelly, Marmalade and Jam. No. 38— STRAWBERRY MARMALADE. 1 lb. of strawberries % lb. of sugar Brandy paper Preparation: Rub the prepared strawberries through a sieve, then mix with sugar and boil down to a thick marmalade, stirring constantly. Fill it into jars, let it get cold, put on a piece of brandy paper and close the jars well, or tie them up with parchment paper. No. 39— RASPBERRY JELLY. 4 lbs. of raspberries 1 pt. of water 2 lbs. of currants 2 % lbs. of sugar Brandy paper Preparation: Qean and wash the currants and raspber- ries, then put on the stove with the water and boil until the berries burst and are soft; then pour them through a thin white cloth and let the juice drain off into another dish. Weigh this juice and to 1 pound of juice take % pound of sugar or to 1 pt. of juice take 1 lb. of sugar and boil 5 minutes or until it jellies wlhen a little of it is cooled in a dish. Put into jars or glasses and when cold, cover with the brandy paper and tie up well with parchment paper. No. 40— CURRANT JELLY. Currants Brandy paper 1 pt. of currant juice 1 lb. of sugar Preparation : Clean and wash the ripe, red currants, press through a white cloth, squeezing out all juice. This juice is left to stand over night. The next day slowly pour off the clear juice from the settlings. To each pint of juice take 1 pound of sugar, boil it until it jellies when cold. Put it hot into glasses or jars, let it get cold, cover with brandy paper and tie it up or close the jars well. — 348 — No. 41— BLACK CUiRRlANT JELLY. Black currants 1% cups of sugar 1 pt. currant juice Brandy paper The preparation of black currants is the same as that of red currants. See Currant Jelly, No. 40. No. 42— ROSE JELLY. 2 lbs. of green apples 1 pt. of rose water 3 pts. of water 1 drop of oil of roses 1 lb. of red currants 3 lbs. of sugar Preparation : Wash the unpeeled apples, cut them up and boil without stirring, in a covered kettle with 3 pts. of water until they are soft. When nearly done, put in the currants and boil a while until the berries burst. Now pour the whole mass into a white muslin bag and let the juice run into a dish. Let it stand for a while, then carefully pour it off the settlings in- to the preserve kettle. Add the sugar and rosewater and boil until it jellies when cold. Stir in the drop of rose oil, fill t3ie jelly into glasses, let it get cold, cover them with paraffine or tie them up. No. 43— BLUEBERRY JELLY. 1 lb. of blueberry juice 1 lb. of sugar Juice of 1 lemon Preparation: The preparation of blueberry jelly is the same as that of Currant Jelly, see No. 40. No. 44— APPLE JELLY. S lbs. of sweet-sour apples 4 tbsps. of lemon juice 4 qts. of water % vanilla bean or 1 tbsp. of 4 lbs. of sugar vanilla essence % pt. of white wine Brandy paper Preparation: Wash and quarter the unpeeled apples and boil slowly in 4 qts. of water until tender, but do not stir them. Then pour the mass into a muslin bag and let the juice run into a dish. When settled, pour the juice into the kettle and boil down to one-half the quantity. Then add sugar, wine, lemon juice and vanilla and cook until it jellies ; fill it into glasses, when cold, cover with a piece of brandy paper and tie them tightly. No. 45— CRAB-APPLE JELLY. 1 cup of crab-apple juice Vanilla to taste 1 cup of sugar Water Brandy paper Preparation: Wash and quarter the crab-apples, put on ■with water to barely cover the apples, t'hen cover the kettle and cook until tender. When they are done, pour them into a white muslin bag and let the juice run into a dish. Care- — 349 — fully pour the juice off the settlings, add to each cup of juice one cup of sugar, put in vanilla as much as you like and boil tihe whole to jelly, which will take about 10 minutes. Pour it into glasses or jars, when cold, cover with a brandy paper and close up tightly. . No. 46— QUINCE JELLY. 8 lbs. of quinces 4 tbsps. of lemon juice 4 qts, of water • 4 lbs. of sugar Brandy paper

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