To produce the best marmalades, choose ripe and luscious fruits. Cut
them into pieces, and put them into the preserving-kettle with layers of
sugar, placing fruit at the bottom.
For marmalades of peach, pear, green grape, pine-apple, quince, or plum,
allow three-quarters of a pound of sugar to a pound of fruit. If the
fruit is not very juicy, add a little water. Be careful that the
marmalade does not burn. When the whole begins to look clear, and
becomes thick by cooling a portion of it on a plate, it is done, and may
be put into jars at once.