Quince Jelly

Ingredients

• quinces
• water
• 1 pound loaf sugar, pounded

Instructions

1. Prepare the quinces as before directed (see the Quinces receipt in this book).
2. Take off the stems and blossoms, wash them clean, and cut them in slices without paring.
3. Fill the pan and pour in water to cover them.
4. Stew them gently, putting in a little water occasionally, till they are soft.
5. Pour them into a jelly bag and let all the liquor run through without pressing it; this must be set aside for the best jelly.
6. To each pint of this, put a pound of loaf sugar pounded, and boil it to a jelly.
7. The bag may be squeezed for an inferior, but a very nice jelly.