Quince Jelly

Ingredients

• allow one pint of this to each pound of the fruit
• twelve ounces of sugar for each pound of juice
• fourteen ounces if the fruit should be very acid

Method

1. 1

   Pare, core, and weigh quinces.

2. 2

   Boil in water until slightly broken, then strain through a jelly-bag.

3. 3

   Weigh the juice, boil for 20 minutes, then stir in sugar until dissolved.

4. 4

   Boil for 10-20 minutes longer until it jellies strongly.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 457. The excerpt below is the record exactly as published.

Quince jelly would, without doubt, be very fine made by this receipt ; but as the juice of that fruit is richer than that of the apple, a little water might be added. Alternate layers of apples and quinces would also answer well, we think. QUINCE JELLY. Pare, quarter, core, and weigh some ripe but quite sound quinces, as quickly as possible, and throw them as they are done into part of the water in which they are to be boiled, as directed at page 456 ; allow one pint of this to each pound of the fruit, and simmer it gently until it is a little broken, but not so long as to redden the juice, which ought to be very pale. Turn the whole into a jelly-bag, or strain the liquid through a fine cloth, and let it drain very closely from it but without the slightest pressure. Weigh the juice, put it into a deli- cately clean preserving pan, and boil it quickly for twenty minutes ; take it from the fire and stir in it, until it is entirely dissolved, twelve ounces of sugar for each pound of juice, or fourteen ounces if the fruit should be very acid

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