QUINCE AND APPLE MARMALADE

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Boil together the apples and quince-juice for from three-quarters of an hour to an hour.
  2. Take the pan from the fire and mix with them the sugar, in fine powder.
  3. When the sugar is a little dissolved, set the pan again over a brisk fire.
  4. Boil the preserve for twenty minutes longer, keeping it stirred all the time.
Original Text
QUINCE AND APPLE MARMALADE. Boil together, from three-quarters of an hour to an hour, two pounds of pearmains, or of any other well-flavoured apples, in an equal weight of prepared quince-juice (see page 456), then take them from the fire, and mix with them a pound and a half of sugar, in fine powder; when this is a little dissolved, set the pan again over a brisk fire, and boil the preserve for twenty minutes longer, keeping it stirred all the time. Prepared quince-juice, 2 lbs.; apples, 2 lbs.: 3/4 to 1 hour. Sugar, 1-1/2 lb.: 20 minutes.
Notes
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