To Make White Quince-marmalet Recipe
Pare Quinces, and quarter them, putting as much Water as will cover
them, and boil them all to Pieces to make Jelly; run it through a
Jelly-bag; then take a Pound of Quince, pare, quarter, and cut out
all the Hard of it; and to a Pound of Quinces put a Pound and a Half
of Sugar fine beaten, and half a Pint of Water, and let it boil
'till it is very clear; keep it stirring, and it will break as much
as shou'd be; when the Sugar is boil'd to be very thick, almost a
Candy, put in half a Pint of Jelly, and let it boil very fast 'till
it jellies: As soon as you take it off, put in the Juice of a Lemon;
skim it well, and put it in Pots or Glasses: It is the better for
having Lumps in it.
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