Quince Jelly No. 2

Ingredients

• a pound of white sugar
• a pint of water

Method

1. 1

   Place the parings and cores left from preserving in the preserving kettle, cover with cold water and cook until the parings are soft; strain through cheesecloth, measure, and when boiling hard, put a pound of white sugar to each pint of the juice.

2. 2

   Boil hard until it will set.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 112. The excerpt below is the record exactly as published.

Quince Jelly No. 2. — Place the parings and cores left from preserving in the preserving kettle, cover with cold water and cook until the parings are soft ; strain through cheesecloth, measure, and when boiling hard, put a pound of white sugar to each pint of the juice. Boil hard unjil it will set Ten minutes of bard boiling is usually enough ; then pour into Quince and Cranberry. — Stew cores and skins of quinces In very little water, and strain the juice as for quince jelly; stew tart cranberrie* wo THE RURAL COOK BOOK. separately in very little water, strain, and combine with an equal propor- tion of quince juice. Add to the combined juices one cupful of sugar to each cupful of juice, and boil briskly until it jellies. Raspberry Jelly. — One of our friends tells us with pride that she made delicious stiff raspberry jelly last year by mixing the red raspberries with an equal quantity of green grapes. The two fruits were cooked together, then strained as usual. The resulting jelly was clear red, with full rasp- berry flavor. Our friend had never been able to make raspberries "jell" properly before, so she was much pleased with the experiraent It is quite possible that green grapes would stiffen strawberry jelly, which is usually difficult to harden. Some experimenters say they mix either red currants or early apples with strawberries to make jelly. If raspberries and Summer apples are available at the same time, a combination of the two will make an excellent jelly. Cook and strain separately, then mix the juice, and proceed as with any other jelly. Raspberry and red cur- rants mixed are excellent. Rhubarb Jelly. — On account of the watery consistency of the fruit it cannot be made info jelly as readily as most fruit. A fine jelly and one specially suitable for serving with game can be made if the following directions are observed : Let the rhubarb heat on the back of the stove until the juice flows freely. Strain the juice through a jelly bag. Do not squeeze the bag into the jelly, but use only what will drip of itself. The bag can be squeezed into a different vessel, and the liquid thus gained can be re-added to the pulp of the rhubarb and made into jam. Take the rhubarb juice and boil gently for 10 minutes. Measure and to each pint allow a pound of granulated sugar. Boil until a little poured out on a cold plate will set nicely. Do not measure the juice before it has been boiled. Such treatment is needed to reduce the water and make the pure juice and sugar jelly properly. If care is taken in the boiling of the jelly, it turns out a pretty color and is very desirable for garnishing various dishes. , Rhubarb Jelly No. 2. — Cut off the leaves and ends from the stalks, and wipe with a clean, damp cloth. Use an earthen dish for cooking. Without removing the skins, cut the rhubarb into pieces 2^ inches long, and put over them lH cupful of sugar, a piece of lemon peel, and a pint of water

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