Marmalades require great care while cooking because no moisture is added
to the fruit and sugar. If the marmalade is made from berries the fruit
should be rubbed through a sieve to remove the seeds. If large fruit is
used have it washed, pared, cored, and quartered.
Measure the fruit and sugar, allowing one pint of sugar to each quart of
fruit.
Rinse the preserving kettle with cold water that there may be a slight
coat of moisture on the sides and bottom. Put alternate layers of fruit
and sugar in the kettle, having the first layer fruit. Heat slowly,
stirring frequently. While stirring, break up the fruit as much as
possible. Cook about two hours, then put in small sterilized jars.