Quince Jelly
Ingredients
To every pint of juice allow 1 pound of loaf sugar.
Instructions
Pare and slice the quinces, and put them into a preserving-pan with sufficient water to float them. Boil them until tender, and the fruit is reduced to a pulp; strain off the clear juice, and to each pint allow the above proportion of loaf sugar. Boil the juice and sugar together for about 3/4 hour; remove all the scum as it rises, and, when the jelly appears firm when a little is poured on a plate, it is done. The residue left on the sieve will answer to make a common marmalade, for immediate use, by boiling it with 1/2 pound of common sugar to every pound of pulp.
Time: 3 hours to boil the quinces in water; 3/4 hour to boil the jelly.
Seasonable from August to October.
Print recipe/article only | 
Save to del.icio.us
Source
The Book of Household Management (1861)