Quince Marmalade

Ingredients

• each pound of fruit
• one-half pound of sugar

Method

1. 1

   Peel, slice, and weigh the fruit.

2. 2

   Put it into a preserving-kettle with enough water to cover; boil and mash; add the sugar, and boil about half an hour, stirring all the time.

3. 3

   Add any flavoring desired, but the natural flavor of the quince is usually preferred.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 105. The excerpt below is the record exactly as published.

QUINCE MARMALADE. Peel, slice, and weigh the fruit. Put it into a preserving- kettle with enough water to cover ; boil and mash ; add one- half pound of sugar to a pound of fruit, and boil about half an hour, stirring all the time. . Add any flavoring desired, but the natural flavor of the quince is usually preferred. Mrs. W. C. S. APPLE MARMALADE. Stew until tender two or three dozen tart, juicy apples in just enough water to cover them. Drain off all the juice through a colander; measure; put it into a porcelain kettle, stirring into it three-fourths of a pound of sugar to each pint of liquid. Boil until it begins to jelly ; strain into it the juice of two lemons, then put in the apples and boil pretty fast, stirring almost constantly, until it is thick and smooth. (If the apples are not soft all through, it is best to rub them through a colander before adding them to the boiling sirup.) Put the marmalade into small jars, and paste paper over as you would jelly, or seal. Very nice. PINE-APPLE MARMALADE. Pare, slice, core, and weigh the pine-apple, then cut into small pieces. Make a sirup of one tea-cupful of water to two pounds of sugar; dissolve and boil. Heat the chopped pine-anple in a vessel set within one of boiling water, cov- 208 The New Kentucky Home Cook Booh. ering closely to keep in the flavor. When well heated all through and they look clear, add them to the sirup. Boil together for half an hour, stirring constautly until it be- comes a clear, bright paste. ORANGE MARMALADE. Take one dozen and a half of ripe sweet oranges, pare, carefully removing the inner skin as well as the yellow, slice and remove. the seed. Grate the peel of four oranges, and reserve for the marmalade. Put the fruit and grated peel into a porcelain kettle and boil until the pulp is re- duced to a smooth mass. Take from the fire, and rub through a clean colander. Stir into this six pounds of granulated sugar, return it to the fire, boil fast, stirring con- stantly for half an hour. Put into small jars while warm ; seal when cold. Delicious. JAM. GREENGAGE JAM. Put ripe greengages into a kettle with a little water. Let them stew until soft, then rub them through a sieve or col- ander, and to each pint of pulp put a pound of powdered white sugar. Put all into a preserving-kettle over the fire, and stir until it is of the consistency of jelly. Put this into small jars, and cover tightly. Any sort of plums may be done in the same way. Mrs. W. C. S. STRAWBERRY JAM. Allow three-fourths of a pound of sugar to each pound of fruit

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