QUINCE JELLY(Jellies) - (The International Jewish Cook Book)
Prepare the fruit and cook peels and cores as directed for preserving.
Cut the quinces in small pieces and let them boil in the strained water
for one hour with kettle uncovered. When cooked the desired length of
time, pour the whole into a jelly-bag of white flannel or double
cheese-cloth; hang over a big bowl or jar and let the liquor all drain
through. This will take several hours. When all the liquor is drained,
measure it and return to the kettle. To each pint of liquor weigh a
pound of sugar. While the liquor is heating put the sugar in the oven,
then add to the boiling hot liquor and stir it until sugar is melted.
When the whole is thick, and drops from the spoon like jelly, pour it
through a strainer into the jelly glasses; and when the jelly is cool,
put on the covers--first pouring a film of melted paraffin over the
Quince JellyHalve the quinces, and take out the cores. Boil the quinces till very
soft, in clear water, mash them, and let them drain through a flannel
bag, without squeezing them. Put to the quince liquor, when drained
through the bag, white sugar, in the proportion of a pound to a pint of
the liquor. Add the whites of eggs, and clarify it. When clear, boil it
on a moderate fire, till it becomes a thick jelly. Fill glasses with the
jelly, and cover them tight. The quince pulp that remains in the
jelly-bag can be made into marmalade.
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