Quince Jelly

Ingredients

• To every pint of juice
• 1 lb loaf sugar

Instructions

1. Pare and slice the quinces, and put them into a preserving-pan with sufficient water to float them.
2. Boil them until tender, and the fruit is reduced to a pulp;
3. strain off the clear juice, and to each pint allow the above proportion of loaf sugar.
4. Boil the juice and sugar together for about 3/4 hour;
5. remove all the scum as it rises, and, when the jelly appears firm when a little is poured on a plate, it is done.
6. 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.