Quince Jelly

Ingredients

• 1 lb. sugar to 1 pt. quince juice
• quince juice

Method

1. 1

   Peel, quarter, and core the quinces.

2. 2

   Weigh the pieces and put them into a preserving pan with 2 tea-cupfuls of water for each pound of fruit.

3. 3

   Simmer slowly until the fruit is soft but not too pulpy.

4. 4

   Strain through a hair sieve without pressing the pulp.

5. 5

   Measure the juice and put it into a preserving pan with the sugar.

6. 6

   Bring to the boil and boil quickly for 15 to 20 minutes.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 759. The excerpt below is the record exactly as published.

Quince Jelly 1 lb. sugar to 1 pt. quince juice

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