2 lb apples
2 lb quinces
1 sugar
A Recipe for
Apple Quince Jelly
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
This Recipe for Apple Quince Jelly is one of thousands in the Recipes-to-go Fruit Cookbook.
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
If you enjoy this Apple Quince Jelly Recipe - you should enjoy the recipe collections you can find on the websites below:
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
This is a recipe for Apple Quince Jelly from the recipe cookbook of Recipes-to-go (Fruit)
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Wash apples. Remove stems, seeds, and blossom ends. Do not pare. Cut
in quarters. Cover with water. Cook until very soft. Drain through
jelly bag. Wash quinces. Remove stems, seeds, and blossom ends. Do
not pare. Cut in small pieces. Cover with water. Cook slowly until
very soft. Drain through jelly bag. Combine apple and quince juice in
equal proportions. Use 2/3 cup sugar for each cup juice. Boil rapidly
until jelly sheets from spoon. The Household Searchlight
Serves: 6
Apple Quince Jelly Recipe brought to you by Recipes To-Go