Quince Jelly

Ingredients

• yellow-skinned quinces
• fine white sugar

Instructions

1. Slice yellow quinces, discard cores, and boil covered in water without stirring until soft.
2. Drain through a fine sieve without squeezing and weigh the collected liquid.
3. Reheat the liquid with an equal weight of sugar, skimming, until it sets (a pearl forms; a drop barely runs).
4. Pot in glass jars; use the leftover pulp for a preserve as in No. 742 if desired.