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		keyword search: AND OR Mrs. Beeton's Quince Jelly This is the classic recipe that I use at home (when I can lay my hands on quince, that is), but feel free to add pectin, if you wish. Quince is a prime source of pectin, so I have never found it necessary, but some prefer a really firm quince jelly (in the Spanish style), and then pectin would de de rigeur. by Anne Garber (have eight to 12 jars ready) Ingredients: Quinces To every 600ml (1 pint) of Juice allow: 450g (1-lb) Sugar Method: Peel and slice the quinces. Reserve the peelings, place in a tied piece of cheesecloth and add to the simmering mixture -- the peel adds much flavour. Put into a preserving pan with enough water to float them. Boil until tender and the fruit is reduced to a pulp. Strain off the clear juice and to each pint allow the above ratio of sugar. Boil the juice and sugar together for about 45 minutes. Remove all the scum as it rises. When the jelly appears firm when a little is poured on a plate, it is done. The residue left on the sieve can be used to make a common marmalade, for immediate use, by boiling it with 225g (8oz) of sugar to every 450g (1lb) of pulp. Pour into sterilised jars, allow to cool, and cover with airtight lids. Time: 3 hours to boil the quinces in water. 45 minutes to boil the jelly. Seasonable from August to October. Difficulty level: Moderate (and only because quince are hard to peel!). See evalu8.org's other jellies and preserves recipes... evalu8.org Media Inc. © worldwide 2005
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