Quince Jelly

Ingredients

• two cupfuls of juice
• one cup and a half of white sugar

Method

1. 1

   Wash the quinces and rub them well with a rough cloth.

2. 2

   Cut them in quarter pieces, keeping them in water until all are ready; drain off the water, put them in the kettle, cover with fresh water.

3. 3

   Let them boil until very tender.

4. 4

   Strain off the juice; add sugar to the juice.

5. 5

   Let boil rapidly for twenty or thirty minutes.

6. 6

   Have the molds dry, fill as quickly as possible without breaking the molds by heating too fast.

7. 7

   Let cool, cover with paper dipped in alcohol and put on the tops.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 17. The excerpt below is the record exactly as published.

Quince Jelly Wash the quinces and rub them well with a rough cloth. Cut them in quarter pieces, keeping them in water until all are ready ; drain off the water, put them in the kettle, cover with fresh water. Let them boil until very tender. Strain off the juice; add one cup and a half of white sugar to two cupfuls of juice

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