Jelly of quinces and apples

Ingredients
1 kg quinces
1 kg apples
700 g sugar
1 tsp (5 g) tartaric acid
Method
Fruits are cut into pieces, without peel, and with seeds flooded with water. Pressed well with a plate and cook until tender, but without boil. Still warm mixture is filtered through a clean cloth, without pressing the fruit. The finished juice should be about 1 liter. If more boil so that it becomes 1 liter. Boiled with sugar in court effuse over high heat stirring continuously and carefully skimming, especially toward the end of cooking. Jelly is packed hot in small, pre-heated containers and store in a cool dry place.
Containers:
Difficulty
Difficult
Tested
0 users
Author
vg
01 Dec 2002