Recipes > Preserves & Pickles > Jellies > Quince Jelly

Quince Jelly

Instructions

Prepare the quinces as before directed, take off the stems and blossoms, wash them clean, and cut them in slices without paring; fill the pan, and pour in water to cover them; stew them gently, putting in a little water occasionally till they are soft; then pour them into a jelly bag; let all the liquor run through without pressing it, which must be set aside for the best jelly; to each pint of this, put a pound of loaf sugar pounded, and boil it to a jelly. The bag may be squeezed for an inferior, but a very nice jelly.

Print recipe/article only | Save to del.icio.us

Source

The Virginia Housewife (1860).