Jelly (Quince)

Instructions

1. Take about twenty-five quinces, wipe them clean, cut them in quarters, and lay them in a large preserving-pot.
2. Cover with water -- about six quarts to twenty-five quinces.
3. Boil till quite soft, then strain through a thin cloth or coarse milk strainer.
4. To three cups of juice take two of white sugar, and boil in small quantities on a brisk fire.
5. When it begins to get thick, pour a little into a tumbler of water. If it congeals and does not mix with the water, it is ready to be put into moulds or cups.
6. Cover with paper dipped in brandy, and keep in a dry place. It will keep for years.