Prepared Apple or Quince Juice

Pour two quarts of spring water into a clean earthen pan.

Add four pounds of apples (various types such as nonsuches, pearmains, Ripstone pippins, or any other good boiling apples) to the water.

Stew the fruit gently until it is well broken but not reduced to pulp.

Turn the fruit into a jelly-bag, or strain the juice from them without pressure through a closely-woven cloth gathered over the fruit, tied, and suspended above a deep pan until the juice ceases to drop.

If the strained juice is not very clear, render it before using for syrup or jelly; otherwise, straining alone is sufficient.

Prepare quinces in the same way, using the same proportions of fruit and water, but do not boil them too long to avoid a red juice.

Throw the quinces into the water very quickly after paring and weighing to prevent discoloration.

Simmer the quinces until perfectly tender, then leave them with their liquor in a bowl until the following day for rich clear juice.

Leave the cores and pips in the fruit to help the juice form a jelly more easily.