Quince Jelly 1

Ripe quinces, allowing 1 pint of water to each pound of fruit, 1/4 lb. of sugar to each pound of juice.

Prepare the quinces and put them in water in the above proportions; simmer gently till the juice becomes colored, but only very pale; strain the juice through a jelly bag, but do not press the fruit; allow it to drain itself. Put the strained juice in a preserving-pan and boil 20 minutes; then stir in the sugar in the above proportions and stir over the fire for 20 minutes, taking off the scum, and pour into glasses to set. It should be rich in flavor, but pale and beautifully transparent. Long boiling injures the color.

Quince Jelly 2

Ripe quinces; to every pound of quince allow 1 lb. of crushed sugar.

Peel, cut up and core the quinces. Put them in sufficient cold water to cover them, and stew gently till soft, but not red. Strain the juice without pressure, boil the juice for 20 minutes, add the sugar and boil again till it jellies-about 1/4 hour-stir and skim well all the time. Strain it again through a napkin, or twice-folded muslin, pour into pots or moulds, and when cold cover it. The remainder of the fruit can be made into marmalade with 3/4 lb. sugar and 1/4 lb. juicy apples to every pound of quinces, or it can be made into compotes or tarts.