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.