PRESERVED QUINCE WITH GELLY

When I made Quinces with Gelly, I used the first time these proportions; of the decoction of Quinces three pound; of Sugar one pound three quarters; Flesh of Quince two pound and an half; The second time these, of decoction two pound and an half, Sugar two pound and a quarter, Of flesh two pound three quarters.  I made the decoction by boyling gently each time a dozen or fourteen Quinces in a Pottle of water, an hour and a half, or two hours, so that the decoction was very strong of the Quinces.  I boiled the parings (which for that end were pared very thick, after the Quinces were well wiped) with all the substance of the Quince in thick slices, and part of the Core (excepting all the Kernels) and then let it run through a loose Napkin, pressing gently with two plates, that all the decoction might come out; but be clear without any flesh or mash.  The first making I intended should be red; and therefore both the decoction, and the whole were boiled covered, and it proved a fine clear red.  This boiled above an hour, when all was in.  The other boiled not above half an hour, always uncovered (as also in making his decoction) and the Gelly was of a fine pale yellow.  I first did put the Sugar upon the fire with the decoction, and as soon as it was dissolved, I put in the flesh in quarters and halves; and turned the pieces often in the pan; else the bottom of such as lay long unturned, would be of a deeper colour then the upper part.  The flesh was very tender and good.  I put some of the pieces into Jar-glasses (carefully, not to break them,) and then poured gelly upon them.  Then more pieces, then more gelly, &c. all having stood a while to cool a little.

TO MAKE FINE WHITE GELLY OF QUINCES

Take Quinces newly from the tree, fair and sound, wipe them clean, and boil them whole in a large quantity of water, the more the better, and with a quick fire, till the Quinces crack and are soft, which will be in a good half hour, or an hour.  Then take out the Quinces, and press out their juyce, with your hands hard, or gently in a press through a strainer, that only the clear liquor or juyce run out, but none of the pap, or solid and fleshy substance of the Quince. (The water, they were boiled in, you may throw away.) This liquor will be slimy and mucilaginous, which proceedeth much from the seeds that remaining within the Quinces, do contribute to making this Liquor.  Take three pound of it, and one pound of fine Sugar, and boil them up to a gelly, with a moderate fire, so that they boil every where, but not violently.  They may require near an hours boiling to come to a gelly.  The tryal of that is, to take a tin or silver plate, and wet it with fair-water, and drop a little of the boiling juyce upon the wet plate; if it stick to the plate, it is not enough; but if it fall off (when you slope the Plate) without sticking at all to it, then is it enough:  and then you put it into flat shallow Tin forms, first wetted with cold water, and let it stand in them four or five hours in a cold place, till it be quite cold.  Then reverse the plates, that it may shale and fall out, and so put the parcels up in boxes.