Gelée de Coings

Quince jelly

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

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.