Quince Jelly
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Prepare the fruit and cook peels and cores as directed for preserving.
- Cut the quinces in small pieces and let them boil in the strained water for one hour with kettle uncovered.
- When cooked the desired length of time, pour the whole into a jelly-bag of white flannel or double cheese-cloth;
- hang over a big bowl or jar and let the liquor all drain through.
- This will take several hours.
- When all the liquor is drained, measure it and return to the kettle.
- To each pint of liquor weigh a pound of sugar.
- While the liquor is heating put the sugar in the oven, then add to the boiling hot liquor and stir it until sugar is melted.
- When the whole is thick, and drops from the spoon like jelly, pour it through a strainer into the jelly glasses;
- and when the jelly is cool, put on the covers--first pouring a film of melted paraffin over the surface.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Wooden spoon
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Sieve
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Colander
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Kettle