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Quince Marmalade


To every pound of quince pulp allow 3/4 pound of loaf sugar.


Slice the quinces into a preserving-pan, adding sufficient water for them to float; place them on the fire to stew, until reduced to a pulp, keeping them stirred occasionally from the bottom, to prevent their burning; then pass the pulp through a hair sieve, to keep back the skin and seeds. Weigh the pulp, and to each pound add lump sugar in the above proportion, broken very small. Place the whole on the fire, and keep it well stirred from the bottom of the pan with a wooden spoon, until reduced to a marmalade, which may be known by dropping a little on a cold plate, when, if it jellies, it is done. Put it into jars whilst hot; let it cool, and cover with pieces of oiled paper cut to the size of the mouths of the jars. The tops of them may be afterwards covered with pieces of bladder, or tissue-paper brushed over on both sides with the white of an egg.

Time: 3 hours to boil the quinces without the sugar; 3/4 hour to boil the pulp with the sugar.

Sufficient: Allow 1 pint of sliced quinces for a pound pot.

Seasonable in August, September, and October.


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The Book of Household Management (1861).

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