Quince Marmalade

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
marmalade
Instructions (14)
  1. Pare the quinces and cut them into quarters, then take out the core.
  2. Put the prepared quinces into a well-tinned saucepan.
  3. Cover the quinces with their parings.
  4. Fill the saucepan near full of spring water.
  5. Cover the saucepan closely and let the quinces stew over a slow fire until they are soft and of a pink colour.
  6. Pick out all the quinces from the parings.
  7. Beat the quinces to a pulp in a marble mortar.
  8. Take the weight of the quince pulp in fine loaf sugar.
  9. Put as much water to the sugar as will dissolve it.
  10. Boil the sugar water and skim it well.
  11. Add the quince pulp to the boiled sugar syrup.
  12. Boil the mixture gently for three-quarters of an hour, stirring constantly to prevent sticking and burning.
  13. When the marmalade is cold, put it into flat sweet-meat pots.
  14. Tie down the pots with brandy paper.
Original Text
To make QUINCE MARMALADE. GET your quinces when they are full ripe, pare them and cut them into quarters, then take out the core, and put them into a saucepan that is well tinned, cover them with the parings, fill the saucepan near full of spring water, cover it close and let them stew over a slow fire till they are soft, and of a pink colour, then pick out all your quinces from the parings, beat them to a pulp in a marble mortar, take their weight of fine loaf sugar, put as much water to it as will dissolve it, boil and skim it well, then put in your your quinces, and boil them gently three quarters of an hour, keep stirring it all the time, or it will stick to the pan and burn; when it is cold put it into flat sweet-meat pots, and tie it down with brandy paper.
Notes
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