QUINCE JELLY.
Ingredients.—To every pint of juice allow 1 lb. of loaf sugar. Mode.—Pare and slice the quinces, and put them into a preserving-pan with sufficient water to float them. Boil them until tender, and the fruit is reduced to a pulp; strain off the clear juice, and to each pint allow the above proportion of loaf sugar. Boil the juice and sugar together for about ¾ hour; remove all the scum as it rises, and if the jelly appears firm when a little is poured on a plate, it is done. The residue left on the sieve will answer to make a common marmalade, for immediate use, by boiling it with ½ lb. of common sugar to every lb. of pulp. Time.—3 hours to boil the quinces in water; ¾ hour to boil the jelly. Average cost, from 8d. to 10d. per lb. pot. Seasonable from August to October.