Home › The Principles of Cookery › Quince Marmalade, Superior

Quince Marmalade, Superior

Take some ripe quinces, wash them, and put them whole into a preserving-pan, with as much boiling water as will cover them. Let them simmer gently until they are so soft that they can be easily pierced with a pin. Lift them out, peel and core them, put the cores and skins back into the water, and boil until it is considerably reduced, then strain it. Cut the fruit into thin slices. Weigh these with an equal weight of refined sugar. Put them with the sugar into a preserving-pan, pour over them the strained liquor, boil the whole slowly over a gentle fire, and stir with a wooden spoon till it is thick and smooth. In order to ascertain whether or not it is done enough put a little every now and then upon a plate, and when it jellies it is done. Put it, whilst hot, into glasses or jars, and cover in the usual way. Time, five hours or more.