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Quince Marmalade

When quinces emit their peculiar strong odour it is a sign that they are fit for use. Peel the quinces, core them, slice them into a preserving-pan, and pour over them as much water as will barely cover them. Let them simmer very gently until they are soft, stirring them occasionally to keep them from burning to the pan; then beat them to a pulp with a wooden spoon. Weigh the fruit, and for each pound allow three-quarters of a pound of sugar. Put the sugar into a preserving-pan, with as much water as will moisten it, and boil it to a clear syrup. Put in the fruit and boil it slowly till it is smooth and thick. Stir frequently whilst it is being boiled. The marmalade will be done enough when it will jelly when dropped upon a plate. Put it, whilst hot, into glasses or jars, and when it is cool, cover in the usual way, with paper dipped in the white of egg. Time, five hours or more.