Quince Marmalade Recipe

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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