Ingredients
- one pound of loaf sugar
Directions
Select the finest quinces, lay them on shelves so as not to touch each other ; keep them until they look yellow and have a fragrant smell. When about to use them take off the stems and blossoms, wash them clean, and cut them in pieces with- out paring. Put them into the preserving kettle, and just cover them with water. Stir them gently, putting in a little more water occasionally, until they are soft, then pour them into a jelly bag, and let all the liquid run through without pressing it. To each pint put one pound of loaf sugar, and boil it to a jelly. The bag may be squeezed for an inferior but very nice jelly. Cranberry jelly may be made in the same way.