Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fruit | not in our table | 0 |
| Quince | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pound of sugar to a pound of fruit
- a pound of fruit
- one part of quinces to two parts of apples
- two parts of apples
Directions
After the fruit is prepared by being pared, cored and sliced, if the larger fruits, and hulled if berries, weight it. Boil tlie fruit with water until it is reduced to a smooth con- sistency, then add the sugar, a pound of sugar to a pound of fruit, if the fruit is tart; if it is very sweet a little less sugar. Boil it a little more. Try it by letting a little cool m a saucer; if it is quite stiff it is done. The fruit must be con- stantly stirred, particularly after the sugar is added. The amount you boil it down must depend on your taste. Some people like their marmalade so stiff that it can be turned out, others like it thinner. This is the only difference between marmalade and jam, the first is the firmer. Quince marmal- ade is better if apples are added in the proportion of one part of quinces to two parts of apples. Perhaps it is a mis- nomer to call this quince marmalade, but the flavor of the quinces is so strong it is really better than if made without apples.