Quince Jelly

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (10)
  1. Peel, halve, and core the quince.
  2. Weigh the prepared quince.
  3. For every pound of fruit, add one pint of cold spring water, dropping the fruit into the water as quickly as possible.
  4. Simmer the fruit and water together until the fruit is broken but not mashed.
  5. Run the mixture through a jelly bag at its leisure, without pressing or meddling with it while the juice is running through.
  6. Once all the juice is extracted, weigh it.
  7. Boil the juice in a clean preserving pan for fifteen to twenty minutes.
  8. For each pint of juice, add three-quarters to one pound of cane loaf sugar (adjusting based on the fruit's ripeness and sweetness).
  9. Boil the mixture again for ten to fifteen minutes, keeping it carefully skimmed.
  10. As soon as the mixture jellies on the spoon, pour it into pots or moulds.
Original Text
Quince Jelly.—Peel, halve, and core the fruit, weigh it, and take a pint of cold spring water to every pound of fruit, dropping the latter into this as quickly as possible; let it all simmer together till the fruit is broken, but not mashed, or the colour will be ruined. Now run it all through the jelly bag at its leisure, being careful not to press or meddle with it in any way while the juice is running through; when all the juice is extracted, weigh it, and boil in a delicately clean preserving pan for fifteen to twenty minutes, then for each pint of juice, when weighed, add three-quarters to one pound of cane loaf sugar (according to the ripeness and sweetness of the fruit), and boil it all up together again for ten or fifteen minutes, keeping it most carefully skimmed. Directly it jellies on the spoon pour it into pots or moulds.
Notes
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