MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Quincis Gilley (Quince Jelly)
Categories: Preserves
Yield: 2 Cups
1 Quince
1 Apple
1/2 c Sugar; +1/4 c, divided
6 c Water
1 Jar (if you plan to can
-these or prefer to store
-them in a jar)
* These proportions yield 1 ball jar of stewed quinces in sweet
liquid. This can easily be doubled or tripled to preserve more fruit.
Peel and core a quince. Slice it thin. Soak in 2 c of cold water
overnight (or for a few hours depending on what suits your schedule).
Drain the quince from the soaking water and put in a pot with 1/4 c
sugar and 2 c water. Bring to a boil and then turn it down to a
simmer to cook the quince "leisurely" until soft. (I let my quince
simmer for about two hours while I was doing other things.) Using a
colander, strain out the quinces and discard the cooking liquid. Set
quinces aside.
Either during the last half hour of cooking the quinces, or after,
prepare a jar and make the apple water/preserving liquid.
Fill your jar with boiling water and then discard. Put the quinces in
the jar.
Roughly chop an apple, skin core and all. Put the apple in 2 c water
in a pot. Bring to a boil and then simmer for a half hour. Remove the
apples and add 1/2 c sugar to the cooking liquid. Boil until the
sugar dissolves. Pour this liquid into the jar with the quinces. Let
cool before covering.
Recipe by Marissa Nicosia
Recipe FROM: <
https://rarecooking.com/2016/02/20/
to-presarue-quincis-to-by-in-gilley/>
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