Quince Jelly

Ingredients

• 1 lb. sugar
• 1 pint of juice

Method

1. 1

   Cut quinces into small pieces, put them into a preserving kettle, cover with water and boil till soft; mash, and drain in a jelly bag overnight.

2. 2

   Allow 1 lb. sugar to each pint of juice, and boil to the jelly degree.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 367. The excerpt below is the record exactly as published.

1 pint of juice. GREEN GRAPE JELLY — Use green grapes; wash, stem, and cook till soft with a very little water; mash with a wooden pestle, strain through the jelly bag, and allow 1^ lbs. sugar to each pint of juice. Finish like other jelly. It makes the nicest jelly there is to go with poultry and game, and is superior to ripe grape jelly, MANGO JELLY. — Make as directed for guava jelly, only peel the mangoes, stone them, and throw them, before being cooked, into a very weak solution of lime or lemon juice. PEACH JELLY — Use 1 part very sour apple juice to 2 parts peach juice, and make like other jellies. Equal parts are sometimes used. A little lemon juice is sometimes added. Pear Jelly can be made the same as peach jelly. PLUM JELLY — Choose the common blue plums, wash them, cook until soft in a porcelain kettle, adding Icup water to each 2 quarts plums; then drain through the jelly bag, and finish like other jellies. Damson Jelly is made the same way. The Plum has been cultivated from ancient times, and the lirst fine varieties were probably introduced into Europe from the East, the Damson or Damascene taking its name from Damascus. When perfectly ripe the best varieties are wholesome. Some varieties are too astringent, though by jJA.uoui^a. baking they loose much of their bad qualities, and are used in tarts and preserves, but they should be used with moderation. If eaten unripe, they are almost sure to cause diarrhea. They are not very rich in sugar, but contain much pectose or vegetable jelly, which gives them their gelatinizing quality. QUINCE JELLY. — Cut the quinces into small pieces, and put them, skin, seeds and all, into a preserving kettle (a large part of the pectose is found in the seeds); cover with water and boil till soft; mash, and drain in the jelly bag over night; allow 1 lb. sugar

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