Red Quince Marmalade No 3 Recipe

Pare the quinces, quarter them, and cut out all the hard part; to a

pound of quinces put a pound and a half of sugar and half a pound of the

juice of barberries, boiled with water, as you do jelly or other fruit,

boiling it very fast, and break it very small; when it is all to pieces

and jellied, it is enough. If you wish the marmalade to be of a green

colour, put a few black bullaces to the barberries when you make the

jelly.

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