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(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.

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Quince Marmalade

Wash 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.

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Red Quince Marmalade No 1

Take 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.

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Red Quince Marmalade No 2

Scald 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.

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Red Quince Marmalade No 3

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


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White Quince Marmalade

Pare 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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