Gelée de coings

Ingredients

• quinces
• 1 litre water
• 800 grammes lump sugar

Instructions

1. Cut the quinces in slices, peel them, take out the pips, and drop the pieces into a terrine of fresh water as they are done.
2. Put them in the pan with about a litre of water per 500 grammes of prepared fruit and cook without touching them.
3. Turn them onto a sieve as soon as they are cooked and let them drain.
4. Return the juice to the pan with 800 grammes of loaf sugar per litre; dissolve the sugar.
5. Cook over a very fierce fire until the nappe is seen, skimming well.
6. Pass the cooked jelly through a muslin stretched over a terrine, which makes it absolutely limpid.