Guava Jelly (Mock)

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Stew some perfectly ripe medlars in a stewpan, well covered with water, till thoroughly cooked (this will take several hours).
  2. Turn the cooked medlars into a jelly bag and allow the juice to run through at its leisure, without the slightest pressure.
  3. When it has all run through, weigh the juice.
  4. Boil the juice with an equal weight of broken up cane loaf sugar till quite clear, keeping it well stirred and skimmed.
  5. As it cools, pour it into glass jars.
  6. When cold it should be a firm stiff jelly.
Original Text
Guava Jelly (Mock).—Stew some perfectly ripe medlars in a stewpan, well covered with water, till thoroughly cooked (this will take several hours), when they must be turned into a jelly bag and the juice allowed to run through at its leisure, without the slightest pressure. When it has all run through, weigh it, and boil with an equal weight of broken up cane loaf sugar till quite clear, keeping it well stirred and skimmed; as it cools, pour it into glass jars, and when cold it should be a firm stiff jelly.
Notes
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