{"id":7852,"slug":"quince-jelly-2","title":"QUINCE JELLY","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["quinces","sugar (one pound to each pint of liquor)"],"ingredients_norm":["quince","sugar"],"steps":["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."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w100:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"7d2fda37189142282806db410e0c2608d725c7d521ae8756579d4eb42e4234a6","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/quince-jelly-2"}