Recipes > Sauces & Spreads > Marmalades > Quince Marmalade > Red Quince Marmalade. No. 3

Red Quince Marmalade. No. 3


Pare the quinces, quarter them, and cut out all the hard part; to a pound of quinces put a pound and a half of sugar and half a pound of the juice of barberries, boiled with water, as you do jelly or other fruit, boiling it very fast, and break it very small; when it is all to pieces and jellied, it is enough. If you wish the marmalade to be of a green colour, put a few black bullaces to the barberries when you make the jelly.


Print recipe/article only


The Lady's Own Cookery Book (1844).

comments powered by Disqus