Quince Jelly

Preparation info
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By Eliza Acton

Published 1845

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  • To each pound pared and cored quinces, 1 pint water: ¾ to 1½ hour. Juice, boiled 20 minutes.
  • To each pound, 12 oz</


Pare, quarter, core, and weigh some ripe but quite sound quinces, as quickly as possible, and throw them as they are done into part of the water in which they are to be boiled, as directed; allow one pint of this to each pound of the fruit, and simmer it gently until it is a little<