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Quince Marmalade

Pare, core, and weigh the quinces, allowing sugar as for rhubarb marmalade. Drop the fruit into clear water as soon as the core is removed, to prevent it from turning black from exposure. Stew the parings and cores slowly for three hours in just enough water to cover them, and strain through a bag made of coarse linen cloth, squeezing it at the last to obtain all the juices of the fruit and the gelatinous substance of the cores. Much trouble will be saved if this part of the work is done one day and the marmalade finished the next. Put the quinces in the kettle with the water strained from the parings, and boil them until the fruit has been broken and well crushed-usually three-quarters of an hour.

Add the sugar, and boil ten minutes longer, skimming if necessary. Put in glasses and cover.

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