Splendo Marmalade

Ingredients

• 2 pounds quinces
• 2 pounds peaches
• 2 pounds pears
• 3 lemons
• ½ pound sour apples
• sugar

Method

1. 1

   Peel the quinces, pears, apples and peaches, removing the cores and pits.

2. 2

   Cut or chop in fine bits.

3. 3

   Slice the lemons in thin wafer-like slices, discarding the seeds.

4. 4

   Weigh the combination of fruits and add half as much sugar as fruit.

5. 5

   Let stand several hours in a cool place.

6. 6

   Then boil gently until the marmalade is very thick, stirring frequently so the mixture will not stick to the pan or burn.

7. 7

   If one wishes, 1 pound of finely ground nut meats may be added just before the marmalade is taken from the stove.

8. 8

   Seal while hot in sterilized jars.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 42. The excerpt below is the record exactly as published.

Splendo Marmalade 2 pounds quinces 2 pounds peaches 2 pounds pears 3 lemons y2 pound sour apples sugar

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