Quince Marmalade

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Pare and quarter quinces.
  2. Weigh an equal quantity of sugar to the quinces.
  3. For every four pounds of sugar, put one quart of water into a preserving pan, boil and skim it, and keep it ready.
  4. Lay the quinces into a stonejar with a teacup of water at the bottom.
  5. Pack the quinces with a little sugar strewed between them.
  6. Cover the jar close and set it on a stove or in a cool oven.
  7. Let the quinces soften until their color becomes red.
  8. Pour the softened quinces, the syrup, and one quart of quince juice into a preserving pan.
  9. Boil all together until the marmalade is completed, breaking the lumps of fruit with the preserving ladle.
Note
  1. Stewing quinces in a jar and then squeezing them through a cheesecloth is the best method of obtaining the juice to add as above.
Original Text
Quince Marmalade. Pare and quarter quinces, weigh an equal quantity of sugar; to four pounds of the latter put a quart of water, boil, and skim, and keep ready against four pounds of quinces are tolerably tender by the following mode: lay them into a stonejar, with a teacup of water at the bottom, and pack them with a little sugar strewed between; cover the jar close, and set it on a stove or cool oven, and let them soften till the colour become red, then pour the fruit, syrup, and a quart of quince juice into a preserving pan, and boil all together till the marmalade be completed, breaking the lumps of fruit with the preserving ladle. This fruit is so hard, that if it be not done as above, it requires a great deal of time. N. B. Stewing quinces in a jar, and then squeezing them through a cheesecloth, is the best method of obtaining the juice to add as above.
Notes
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