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Quince Jelly

Choose quinces that are ripe and yellow, but quite sound. Wash, but do not peel them, cut them into slices, and put them into a preserving-pan. Shake them well down, barely cover them with water, and let them boil gently until they are soft, but they must not be allowed to remain so long as to deepen their colour. Turn them into a jelly-bag, and let the juice drain from them without pressure: filter it two or three times, if necessary, till it is clear and bright. Measure the juice, and boil it quickly for twenty minutes. Take it from the fire, and stir into it, until dissolved, twelve ounces of powdered lump sugar for each pint of juice. Boil it again, and carefully remove the scum as it rises. Let it boil until it will jelly when a little is put upon a plate. Pour it at once into glasses or small moulds. The jelly ought to boil quickly, or the colour will not be good. The pulp left in the jelly-bag may be boiled with moist sugar for common use; half a pound of sugar will be sufficient for each pound of pulp. Time, twenty minutes to boil the juice by itself; a few minutes to boil it with the sugar, or till it jellies.