Marmalade - Peach, Pear, and Quince

Ingredients

• one pound of pears
• three-quarters of a pound of brown sugar
• half a pint of water

Method

1. 1

   Combine fruit and water in a brass vessel and stew for about an hour until jam-like.

2. 2

   Add sugar after fruit is soft, stirring constantly.

3. 3

   Jar when cold.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 34. The excerpt below is the record exactly as published.

MARMALADE — PEACH, PEAR, AND QUINCE. To one pound of pears put three-quarters of a pound of brown sugar and a gill of water; quinces take about half a pint, and peaches half a gill. Put the fruit and water in a brass vessel and let it stew about an hour, or until it has become a jam. Do not put the sugar in until the fruit has been stewed soft; stir the fruit constantly after you put in the sugar. When the marma- lade is done put it into jars, and when it is perfectly cold cover the jars closely. 9¥9 ORANGE. Select good oranges as fresh as possible; lay them in cold water for twenty-four hours, JANE HAMILTON'S RECIPES changing the water once. Then put them in cold water and boil them until a straw can be darted through them. Throw away the water in which the oranges are boiled, as it has a bitter taste. Make a syrup of two pounds of loaf sugar and a pint of water

Cook this with the app: pantry check, scaling, and the assistant.