Subj : Quincis Gilley (Quince Jelly) To : All From : Ben Collver Date : Thu May 16 2024 09:16:42 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: MMMMM .