2585.—QUINCE JELLY.
Ingredients.—To every pint of juice allow 1 lb. of loaf sugar.
Method.—Pare and slice the quinces, and put them into a preserving-pan with sufficient water to float them. Boil them until 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 ¾ of an hour, remove all the scum as it rises, and when the jelly appears firm upon a little being poured on a plate, pour into small pots. The residue left on the sieve will answer to make a common marmalade for immediate use, by boiling it with ½ a lb. of common sugar to every lb. of pulp.
Time.—4 hours altogether. Average Cost, 10d. per lb.
2586.—QUINCE MARMALADE.
Ingredients.—To each lb. of quince pulp allow ¾ of a lb. of loaf or preserving sugar.
Method.—Pare the fruit, put it into a preserving-pan with as much water as will just cover the bottom of the pan, and stew gently until reduced to a pulp. Pass through a hair sieve, weigh the pulp, replace it in the pan, add the sugar, and cook very gently until the marmalade sets quickly when tested on a cold plate. Turn into pots, cover with paper brushed over on both sides with white of egg, and store in a cool, dry place.
Time.—About 4 hours. Average Cost, 10d. per lb.
2587.—QUINCES, TO PRESERVE.
Ingredients.—Quinces, loaf sugar.
Method.—Pare, quarter, core the quinces, and preserve the skins and cores. Put the fruit into the preserving-pan with barely enough water to cover them, and simmer until soft, but not broken. Place the quinces singly on large dishes, add the cores and parings to the water in which the quinces were cooked, and simmer gently for 1 hour. Strain through a jelly-bag until quite clear, return it to the pan with the addition of 1 lb. of sugar for each lb. of fruit, bring to boiling point, and skim well. Put in the quinces, boil for 15 minutes, then turn the whole carefully into an earthenware bowl, and let the preparation remain until the following day. Drain the syrup once more into the pan; when boiling add the fruit, cook gently for 15 minutes, then lift the quinces carefully into small jars, which they should ¾ fill. Continue boiling the syrup until it forms a thick jelly when tested on a cold plate, pour it over the fruit, cover the jars closely with paper brushed over on each side with white of egg, and store in a cool, dry place.
Time.—Altogether, 2 days. Average Cost, 10d. per lb.
