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Recipe: Quince jelly

Misc.

"This is a very old recipe and the product is considered a great delicacy.Collect the quinces from the Japonica bush - Japanese Quince- very late inthe season, just before frost.

"Wash; cut up in quarter sections and cook with seeds and skin, in enoughwater to cover, until soft. Allow to drip through three thicknesses of cheesecloth. Use equal measures of sugar and juice. Boil rapidly until it jells when adrop is cooled. Pour into small glasses and cover with paraffin. Makes a clearamber jelly."

Anna Allen, Baltimore, Md., from 'Maryland Cooking' Md. HomeEconomics Assoc.



MsgID: 0046104
Shared by: cchiu
In reply to: ISO: Quince jam or jelly
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: Quince jam or jelly
  Al Startup
2 Recipe: Quince jelly
  cchiu
3 Recipe: Quince jelly
  cchiu
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