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📝 Description
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🥘 Ingredients
To every pint of juice allow 1 lb. of loaf sugar.
👨🍳 Method
Pare and slice the quinces, and put them into a preserving-pan with sufficient water to float them. Boil them until tender, and the fruit is reduced to a pulp; strain off the clear juice, and to each pint allow the above proportion of loaf sugar. Boil the juice and sugar together for about 3/4 hour; remove all the scum as it rises, and, when the jelly appears firm when a little is poured on a plate, it is done. The residue left on the sieve will answer to make a common marmalade, for immediate use, by boiling it with 1/2 lb. of common sugar to every lb. of pulp.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried making Quince Jelly this week, expecting a tedious process, but was delighted to find it was quite straightforward. The quinces, with their fuzzy, lemony scent, transformed beautifully as they boiled down into a fragrant pulp. What surprised me was the vibrant pink hue of the jelly once it set—like a rosy sunset captured in a jar. This recipe is perfect for a comfort-seeker like me, who loves a bit of old-fashioned charm in the kitchen. The resulting jelly has a subtle, sweet-tart flavor that's just divine on toast or scone. I found the marmalade made from the leftover pulp to be a lovely bonus—it's got a lovely bittersweet tang that's perfect for spreading on morning toast. Next time I'll double the batch—I can already imagine giving jars as little gifts to friends and family.
