Quince Jam

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Pare ripe quinces, cut them into thin slices, put them into a stewpan with a sufficient quantity of water to cover them, let them boil gently till tender close covered, and rub them through a large hair sieve.
  2. Add to a pound of the pulp a pound and a half of sifted sugar and half a gill of syrup of cloves.
  3. Put them into a preserving pan, and let them simmer together till of a good strength.
Note
  1. A little of this jam mixed with apples in a pie will make it very good.
Original Text
Quince Jam. Pare ripe quinces, cut them into thin slices, put them into a stewpan with a sufficient quantity of water to cover them, let them boil gently till tender close covered, and rub them through a large hair sieve; add to a pound of the pulp a pound and a half of sifted sugar and half a gill of syrup of cloves; then put them into a preserving pan, and let them simmer together till of a good strength. N. B. A little of this jam mixed with apples in a pie will make it very good.
Notes
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