Title: Quince Jelly (Green and Gold Cook Book)
Categories: Jam
Yield: 1 Servings

6	lb	Quinces; do NOT cut up
6	lb	Sugar
6	pt	Water; imp = 7 1/2 pt US

Wipe the quinces, but do not cut them up. Place in a pan with the sugar and water. Boil gently for four hours. gently lift out the fruit whole, which can be used as a preserve. Put the jelly in jars.

Green & Gold Cookery Book, 46th ed.,1992

I can see no reason why the recipe could not be scaled to any amounts. The boiling time would of course remain the same. I intend to try this later today with about half the above quantities.

Typed by Greg Mayman, May 1998

From: Greg Mayman Date: 05-14-98 (09:23) The Once And Future Legend (1) Cooking

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