Stir in the orange
pulp and cook until the mixture is again thick. Pour into hot sterilized
glasses, cool, seal, and label.
72. QUINCE MARMALADE.--Quinces cut into quarters, cooked, and then
forced through a sieve make an exceptionally good marmalade, so far as
both flavor and color are concerned. No other fruit need be used with
the quinces, as they have enough flavor in themselves.
QUINCE MARMALADE
4 qt. quartered quinces
1 qt. hot water
4 lb. sugar
Wipe the fuzz from the quinces, wash, quarter, and remove the cores, but
do not peel. Put over the fire in a preserving kettle with the water.
Cook until the quinces are soft, remove from the fire, and mash through
a sieve. Add the sugar to the quince pulp, replace on the fire, and
cook until the mixture is thick, stirring constantly to prevent burning.
Pour into hot sterilized glasses, cool, seal, and label.
73. GRAPE MARMALADE.--The pulp and skins of grapes are especially
satisfactory for marmalade. In fact, most persons who are fond of grapes
find marmalade of this kind very appetizing.
GRAPE MARMALADE
4 qt. stemmed grapes
2 c.
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