QUINCE JELLY

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
for marmalade
Instructions (8)
  1. Pare and slice the quinces, and put them into a preserving-pan with sufficient water to float them.
  2. Boil them until tender, and the fruit is reduced to a pulp.
  3. Strain off the clear juice.
  4. To each pint of juice allow 1 lb. of loaf sugar.
  5. Boil the juice and sugar together for about 3/4 hour.
  6. Remove all the scum as it rises.
  7. When the jelly appears firm when a little is poured on a plate, it is done.
common marmalade
  1. The residue left on the sieve will answer to make a common marmalade, for immediate use, by boiling it with 1/2 lb. of common sugar to every lb. of pulp.
Original Text
QUINCE JELLY. 1585. INGREDIENTS.—To every pint of juice allow 1 lb. of loaf sugar. Mode.—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 lb. of common sugar to every lb. of pulp. Time.—3 hours to boil the quinces in water; 3/4 hour to boil the jelly. Average cost, from 8d. to 10d. per lb. pot. Seasonable from August to October.
Notes
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