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Marmalades

Marmalade may be made of almost any fruits. If berries are used, press them through a sieve to remove seeds; if large fruit, pare, quarter and core it. Measure the fruit and sugar, allowing one pint of sugar to every quart of fruit. Rinse the preserving kettle in cold water; put in alternate layers of fruit and sugar, making the first layer of fruit. Heat slowly, stirring to prevent the fruit from sticking. Cook for about two hours; put in small sterilized jars.