Mrs Beetons Jams and Preserves Revisited
Quince Jelly
Quinces
To every 600ml (1 pint) of Juice allow:
450g (1lb) Sugar
Peel and slice the quinces.
Put into a preserving pan with enough water to float them.
Boil until tender and the fruit is reduced to a pulp.
Strain off the clear juice and to each pint allow the above ratio of sugar.
Boil the juice and sugar together for about 45 minutes.
Remove all the scum as it rises.
When the jelly appears firm when a little is poured on a plate, it is done.
The residue left on the sieve can be used to make a common marmalade, for immediate use, by boiling it with 225g (8oz) of sugar to every 450g (1lb) of pulp.
Pour into sterilised jars, allow to cool and cover with airtight lids.
Time: 3 hours to boil the quinces in water. 45 minutes to boil the jelly.
Seasonable from August to October.
QUINCE JELLY
1585. INGREDIENTS - To every pint of juice allow 1 lb. of loaf sugar.
Mode - Pare and slice the quinces, and put them into a preserving-pan with sufficient water to float them. Boil them until tender, and the fruit is reduced to a pulp; strain off the clear juice, and to each pint allow the above proportion of loaf sugar. Boil the juice and sugar together for about 3/4 hour; remove all the scum as it rises, and, when 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; 3/4 hour to boil the jelly.
Average cost, from 8d. to 10d. per lb. pot.
Seasonable from August to October.
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