Quince Marmalade

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
For the marmalade base
For richer marmalade
Instructions (14)
  1. Pare, core, and quarter some of the inferior quinces.
  2. Boil them in as much water as will nearly cover them, until they begin to break.
  3. Strain the juice from them.
  4. For the marmalade, put half a pint of the juice to each pound of fresh quinces.
  5. Prepare the fresh quinces, being careful to cut out the hard stony parts round the cores.
  6. Simmer the fresh quinces gently until they are perfectly tender.
  7. Press the simmered quinces with the juice through a coarse sieve.
  8. Put the pressed mixture into a perfectly clean pan.
  9. Boil them until they form almost a dry paste.
  10. Add for each round of quinces and the half pint of juice, three-quarters of a pound of sugar in fine powder.
  11. Boil the marmalade for half an hour, stirring it gently without ceasing.
  12. The marmalade will be very firm and bright in colour.
Notes on sugar and consistency
  1. If made shortly after the fruit is gathered, a little additional sugar will be required.
  2. When a richer and less dry marmalade is better liked, it must be boiled for a shorter time, and an equal weight of fruit and sugar may be used.
Original Text
QUINCE MARMALADE. When to economise the fruit is not an object, pare, core, and 525quarter some of the inferior quinces, and boil them in as much water as will nearly cover them, until they begin to break; strain the juice from them, and for the marmalade put half a pint of it to each pound of fresh quinces: in preparing these, be careful to cut out the hard stony parts round the cores. Simmer them gently until they are perfectly tender, then press them, with the juice, through a coarse sieve; put them into a perfectly clean pan, and boil them until they form almost a dry paste; add for each round of quinces and the half pint of juice, three-quarters of a pound of sugar in fine powder, and boil the marmalade for half an hour, stirring it gently without ceasing: it will be very firm and bright in colour. If made shortly after the fruit is gathered, a little additional sugar will be required; and when a richer and less dry marmalade is better liked, it must be boiled for a shorter time, and an equal weight of fruit and sugar may be used. Quinces, pared and cored, 4 lbs.; prepared juice, 1 quart: 2 to 3 hours. Boiled fast to dry, 20 to 40 minutes. Sugar, 3 lbs.: 30 minutes. Richer marmalade: quinces, 4 lbs.; juice, 1 quart; sugar, 4 lbs.
Notes
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