Red Quince Marmalade

Ingredients

• a pound of quince
• three-quarters of a pound of loaf-sugar
• ten or twelve spoonfuls of that juice

Method

1. 1

   Pare and core quinces, beat parings and cores to extract juice.

2. 2

   Combine juice with sugar in a preserving pan, cover, and stew for two hours.

3. 3

   Uncover and boil until desired color, then pot.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 44. The excerpt below is the record exactly as published.

red Quince Marmalade: — Pare and core a pound of quince, beat the parings and cores and some of your worst quinces, and strain out the juice ; and to every pound of quince take ten or twelve spoonfuls of that juice, and three-quarters of a pound of loaf-sugar

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