SPECIAL QUINCE JAM

Evening Post, Volume CVII, Issue 96, 27 April 1929, Page 18

SPECIAL QUINCE JAM

This is a wonderful recipe, in which the chopped fruit remains in delectable strips set in a wall of jelly, and tho colour is a glorious roserred, states an Australian y writer. Peel and core six largo quinces and put the peels and coros in a saucepan with sufficient water to coyer them thoroughly. -Bring to the boil and simmer until the peel is soft. ■ Then strain tile syrup into a large saucepan or a small preserving pan. - Have the fruit of the . quinces meanwhile cut into small, not too thick pieces, jOr into slices.; AVeigh it, andto each pound allow rather more than Jib of sugar. Put the, fruit into the pan with the syrup from the peels and cores, and cook gently until it is tender, but still firm enough, not to crush or break. Then add the sugar and stir the mixture slowly until it is completely dissolved. Then cook fast until tho jam is a lovely rich colour, and will set on being tested in a saucer. For quince jelly cut up the quinces into rough pieces without removing peel or cores. Place in a deep preserving pan with sufficient water to cover them well. Bring to the boil and simmer until very t.ender. Then turn the contents into the, jelly bag and allow the juice to.drip through into atlarge basin. Leave it to drip overnight, so that every drop of the juice goes through. It docs not harm to squeeze the bag gently now and then so ascto facilitate the passage of the juice, but if wrung at all roughly, the jelly will become cloudy through, some of the piilp being forced into the liquid. In. the morning measure the juice into the: preserving-pan and put aside a cup of sugar to each cup of juice. , Bring the juice to tho boil, add the sugar, anfl stir until it is dissolved. Boil until it is a good colbur and-will set on being tested. Be careful to keep it well skimmed during cooking. It will take from one and a half to two hours to cook.

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