Quince Jelly

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

For the jelly

ripe but quite sound quinces ↝ Quinces, raw [Fruits and Fruit Juices]
one pint of this [water] to each pound of the fruit ↝ Water, tap [Tap water]
twelve ounces of sugar for each pound of juice ↝ Sugar, NFS [Sugars and honey]
or fourteen ounces if the fruit should be very acid ↝ Sugar, NFS [Sugars and honey]

Alternative method

juice and sugar equal weight ↝ Acerola juice, raw [Fruits and Fruit Juices]
juice and sugar equal weight ↝ Sugar, NFS [Sugars and honey]

Instructions (15)

Pare, quarter, core, and weigh ripe but quite sound quinces.
Throw the prepared quinces into part of the water in which they are to be boiled (allow one pint of water to each pound of fruit).
Simmer gently until the fruit is a little broken, but do not cook so long as to redden the juice.
Turn the whole into a jelly-bag or strain the liquid through a fine cloth.
Let the juice drain closely without any pressure.
Weigh the juice and put it into a clean preserving-pan.
Boil the juice quickly for twenty minutes.
Take the pan from the fire and stir in the sugar until entirely dissolved (12 ounces per pound of juice, or 14 ounces if very acid).
Keep constantly stirred and thoroughly cleared from scum for ten to twenty minutes longer, or until it jellies strongly when falling from a skimmer.
Pour the jelly directly into glasses or moulds.
If properly made, it will be firm enough to turn out of moulds, beautifully transparent, and rich in flavour.

Alternative Method

Mix equal weights of juice and sugar in the first instance.
Boil for twenty to thirty minutes.
Reduce rapidly to the proper point, as long boiling injures the colour.
Boiling the juice without the sugar first preserves the colour better.

Original Text

QUINCE JELLY.

Pare, quarter, core, and weigh some ripe but quite sound quinces, as quickly as possible, and throw them as they are done into part of the water in which they are to be boiled, as directed at page 456; allow one pint of this to each pound of the fruit, and simmer it gently until it is a little broken, but not so long as to redden the juice, which ought to be very pale. Turn the whole into a jelly-bag, or strain the liquid through a fine cloth, and let it drain very closely from it but without the slightest pressure. Weigh the juice, put it into a delicately clean preserving-pan, and boil it quickly for twenty minutes; take it from the fire and stir in it, until it is entirely dissolved, twelve ounces of sugar for each pound of juice, or fourteen ounces if the fruit should be very acid, which it will be in the earlier part of the season; keep it constantly stirred and thoroughly cleared from scum, from ten to twenty minutes longer, or until it jellies strongly in falling from the skimmer; then pour it directly into glasses or moulds. If properly made, it will be sufficiently firm to turn out of the latter, and it will be beautifully transparent, and rich in flavour. It may be made with an equal weight of juice and sugar mixed together in the first instance, and boiled from twenty to thirty minutes. It is difficult to state the time precisely, because from different causes it will vary much. It should be reduced rapidly to the proper point, as long boiling injures the colour: this is always more perfectly preserved by boiling the juice without the sugar first.

To each pound pared and cored quinces, 1 pint water: 3/4 to 1-1/2 hour. Juice, boiled 20 minutes. To each pound, 12 oz. sugar: 10 to 20 minutes. Or, juice and sugar equal weight: 20 to 30 minutes.

Notes

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