2964—Quince Jelly

Select very ripe fruit; cut it into slices; peel and pip these, and throw them into a basin of fresh water.

Then put them into a preserving-pan with three and a half pints of water per lb. of quinces, and cook them without touching them. This done, transfer them to a sieve, and let them drain. Return the juice to the pan, together with twelve oz. of loaf-sugar per lb.; dissolve the sugar; and set the whole to cook on a fierce fire, meanwhile skimming with care, until the “No. 2955, The Cooking, Potting, and Sealing of Jams” stage is almost reached.

As soon as the jelly is cooked, strain it through a piece of muslin stretched over a basin; and by this means, a perfectly clear jelly will be obtained.