Quince Jelly
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- quinces
- water
- 1 pound loaf sugar, pounded
Instructions
- Prepare the quinces by removing stems and blossoms, wash them clean, and cut them into slices without peeling. Fill a pan with the sliced quinces and pour in water to cover them.
- Stew them gently over low heat, adding a little water occasionally until they are soft. Pour the stewed quinces into a jelly bag and let all the liquor run through without pressing—this unpressed liquor is set aside for the best jelly.
- To each pint of this liquor, add a pound of pounded loaf sugar and boil it to a jelly. The bag may be squeezed for an inferior, but still very nice, jelly.