Quince Jelly
INGREDIENTS.-To every pint of juice allow 1 lb. of loaf sugar.
AVERAGE COST, 10d. per lb. pot.
Pare and slice the quinces, and put them into a preserving-pan with sufficient water to float them. Boil them until tender, and fruit is reduced to pulp; strain off the clear juice, and to each pint allow the above proportion of loaf sugar. Boil the THE QUINCE. juice and sugar together for about 3/4 hour; remove all the scum as it rises, and if 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; hour to boil the jelly.
SEASONABLE from August to October, QUINCE MARMALADE.