Gelée de Coings

Quince jelly

Method

Peel and cut the quinces in quarters (put them in water as you do so, otherwise they will get black), dry them well. Put them in a saucepan with a little water and cook them on a moderate fire till reduced to a pulp. Pass through a sieve, and add the same weight of sugar as there is of quince juice. Boil about twenty minutes, skimming well. Put in pots in the ordinary way.

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