To Make Red Quince-marmalet
Pare the Quinces, quarter them, and cut out all that is hard; to a
Pound of Quinces put in a Pound and a Half of Sugar, and half a Pint
of Juice of Barberries, boil'd with Water, as you do Jelly, or other
Fruit; boil it very fast, and break it very small; when it is all to
Pieces, and jellies, it is enough: If you wou'd have the Marmalet of
a very fine Colour, put a few black Bullace to the Barberries when
you make the Jelly.