Make Marmalade: Recipes
7 lb. Quinces: 1 pint water: 7 lb. Sugar.
Weigh the fruit, then peel, core and quarter it, reserving the peelings. Put fruit into a pan with about a pint of water, cover tightly and cook gently in the oven until it is pink in colour and quite soft. In the meantime, put peelings into a pan with a pint of water, cover and cook until soft, then strain. Put this juice into the preserving pan, add the weight of the fruit in sugar, and heat, stirring until dissolved. Then add the quince pulp and boil gently, stirring constantly, for about half an hour or until the marmalade will set. Pour into small jars or moulds and tie down.
This may be turned out and eaten with cream cheese.
6 lb. Pears: 4-1/2 lb. Loaf sugar.
Peel, halve and remove the cores from the pears. Set the peelings and cores on one side, place the pears in a stewpan with sufficient water to cover and cook until tender. Lift out the pears with a draining spoon, put the peelings and cores into the pan, boil hard until reduced by half and then strain.
Dissolve the sugar in the liquid and boil until it “jellies on the spoon”; replace the pears and boil up.
Stir for a few minutes until the marmalade is smooth, then pour into warm, dry jars. Tie down when quite cold.