Quince Jelly from Modern Cookery for Private Families by Eliza Acton
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; allow o...
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Cooking tools:
- Kitchen scale
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring cup
Ingredients
- To each pound pared and cored quinces, 1 pint water: ¾ to 1½ 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.
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