QUINCE MARMALADE(Preserving And Bottling.) - (The Jewish Manual)
Peel, cut into quarters, and core two pounds of sharp apples, and the
same quantity of quinces; put them into a jar, with one pound of white
sugar powdered and sprinkled over them; cover them with half a pint
of water, and put in also a little bruised cochineal tied in a muslin.
Set them in a slack oven till tender, take out the cochineal, and pulp
the fruit to a marmalade.
Some cooks prefer boiling the sugar and water first and scalding the
fruit till tender, and then adding them to the syrup.
Quince MarmaladeWash and quarter the quinces, without paring them--put them on the fire,
with just water enough to stew them in. When soft, rub them through a
sieve, and put to each pound of the strained quinces a pound of brown
sugar. Set it on a few coals, and let it stew slowly, stirring it
constantly. When it has stewed an hour, take a little of it out, let it
get cold--if it then cuts smooth, it is sufficiently stewed.
Red Quince Marmalade No 1Take one pound and a half of quinces, two pounds of sugar, a pint of
water, and a quarter of a pint of the juice of quinces; boil it tender,
and skim it well. When done enough, put into it a quarter of a pint of
the juice of barberries. Skim it clear as long as any thing rises.
Red Quince Marmalade No 2Scald as many fine large quinces as you would use, and grate as many
small ones as will make a quart of juice, or according to the quantity
you want. Let this settle; after you have pressed it through a coarse
cloth, strain it through a jelly-bag, that what you use may be perfectly
clear. To every pint of this liquor put a pound and a half of sugar, and
a pound and a half of the scalded quinces, which must be pared and cored
before they are weighed. Set it at first on a pretty brisk fire; when it
begins to boil, slacken the fire; and when it begins to turn red cover
it close. As soon as it is of a fine bright red, take it off, as it
turns of a blackish muddy colour in a moment if not carefully watched. A
small bit of cochineal, tied up in a bit of rag and boiled with it,
gives it a beautiful colour. Before you have finished boiling, add
barberry juice, to your judgment, which improves the flavour.
Red Quince Marmalade No 3Pare 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
White Quince MarmaladePare and quarter the quinces, and put as much water as will cover them;
boil them all to pieces to make jelly, and run it through a jelly-bag.
Take a pound of quinces, quarter them, and cut out all the hard parts;
pare them, and to a pound of fruit put a pound and a half of finely
beaten sugar and half a pint of water. Let it boil till very clear; keep
stirring it, and it will break as you wish it. When the sugar is boiled
very thick, almost to a candy, put in half a pint of jelly, and let it
boil very fast till it becomes a jelly. Take it off the fire, and put in
juice of lemon; skim it well, and put it into pots or glasses.
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