Recipes > Sauces & Spreads > Marmalades > Quince Marmalade > Quince Marmalade

Quince Marmalade

Quinces cut into quarters, cooked, and then forced through a sieve make an exceptionally good marmalade, so far as both flavor and color are concerned. No other fruit need be used with the quinces, as they have enough flavor in themselves.


  • 4 quarts quartered quinces
  • 1 quart hot water
  • 4 pounds sugar


Wipe the fuzz from the quinces, wash, quarter, and remove the cores, but do not peel. Put over the fire in a preserving kettle with the water. Cook until the quinces are soft, remove from the fire, and mash through a sieve. Add the sugar to the quince pulp, replace on the fire, and cook until the mixture is thick, stirring constantly to prevent burning. Pour into hot sterilized glasses, cool, seal, and label.


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Woman's Institute Library of Cookery, Volume 5.

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