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Sunday, 7 October 2012
A recipe for Quince Marmalade from my Grandmother's recipe book. Dated 1934.
Peel and quarter the quinces, remove the cores and pips, and put the fruit into the preserving pan, with sufficient boiling water to float them. Bring back to the boil, then gently simmer until soft and pulpy, stirring well with a wooden spoon, then rub the pulp through a hair sieve. To each pound of pulp add a pound of loaf sugar. Boil together quickly for half an hour, or until a little jellies, when put on a cold plate, stirring all the time with a wooden spoon. Put into clean, dry jars, and when cold cover with parchment paper smeared both sides with white of egg or milk.