Quince Jelly Recipe

Halve the quinces, and take out the cores. Boil the quinces till very

soft, in clear water, mash them, and let them drain through a flannel

bag, without squeezing them. Put to the quince liquor, when drained

through the bag, white sugar, in the proportion of a pound to a pint of

the liquor. Add the whites of eggs, and clarify it. When clear, boil it

on a moderate fire, till it becomes a thick jelly. Fill glasses with the

jelly, and cover them tight. The quince pulp that remains in the

jelly-bag can be made into marmalade.

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