Quince and Apple Jelly
| Apples (sour), | ½ dozen |
| Quinces (large), | ¼ dozen |
| Sugar | |
| Water |
The apples and quinces Adelaide wiped thoroughly clean with a damp cloth, and removed the stems and blossom ends. The apples she cut into quarters, but the quinces were cut into very small pieces. When she emptied the fruit into the saucepan she nearly covered it with cold water, then stood it over the fire, put on the cover and let it boil gently until very soft. Occasionally Adelaide stirred it with the wooden spoon to prevent burning.
As soon as the fruit was sufficiently soft she poured it into the jelly bag, where it remained over night to drip. In the morning she measured the juice, and to each cup she measured an equal quantity of sugar, which she put at the back of the range in an earthenware dish to heat through, but not brown.
The juice then boiled for twenty minutes, at the end of which time Adelaide added the sugar gradually, stirring constantly until all had dissolved. When the juice and sugar reached the "jelly point" Adelaide skimmed quickly, poured the jelly into a pitcher, filled the sterilized small glasses at once and stood them in a sunny window.
Each glass was carefully wiped with a damp cloth around the top and on the outside when they were cold and melted paraffin poured over the jelly. This Adelaide shook gently from side to side to exclude all air. Next she pasted on the labels, then stored the tumblers away in the preserve closet.