QUINCE MARMALADE

When to economise the fruit is not an object, pare, core, and quarter 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.