Mrs Beetons Jams and Preserves Revisited
Quince Marmalade
Quinces
To every 450g (1lb) of Quince Pulp allow:
340g (12oz) Sugar
Slice the quinces into a preserving pan, adding enough water for them to float.
Place on the heat to stew, until reduced to a pulp, keeping stirred occasionally from the bottom, to prevent their burning.
Pass the pulp through a hair sieve, to keep back the skin and seeds.
Weigh the pulp and to each 450g (1lb) add sugar in the above ratio.
Place on the heat and keep it well stirred from the bottom of the pan with a wooden spoon, until reduced to a marmalade.
Test by dropping a little on a cold plate, when, if it jellies, it is done.
Put it into sterilised jars whilst hot.
Allow to cool and cover with airtight lids.
Store in a dry place.
Time: 3 hours to boil the quinces without the sugar. 45 minutes to boil the pulp with the sugar.
Sufficient: Allow 600ml (1 pint) of sliced quinces for a 450g (1lb) pot.
Seasonable in August, September and October.
QUINCE MARMALADE
1586. INGREDIENTS - To every lb. of quince pulp allow 3/4 lb. of loaf sugar.
Mode - Slice the quinces into a preserving-pan, adding sufficient water for them to float; place them on the fire to stew, until reduced to a pulp, keeping them stirred occasionally from the bottom, to prevent their burning; then pass the pulp through a hair sieve, to keep back the skin and seeds. Weigh the pulp, and to each lb. add lump sugar in the above proportion, broken very small. Place the whole on the fire, and keep it well stirred from the bottom of the pan with a wooden spoon, until reduced to a marmalade, which may be known by dropping a little on a cold plate, when, if it jellies, it is done. Put it into jars whilst hot; let it cool, and cover with pieces of oiled paper cut to the size of the mouths of the jars. The tops of them may be afterwards covered with pieces of bladder, or tissue-paper brushed over on both sides with the white of an egg.
Time - 3 hours to boil the quinces without the sugar; 3/4 hour to boil the pulp with the sugar.
Average cost, from 8d. to 9d. per lb. pot.
Sufficient - Allow 1 pint of sliced quinces for a lb. pot.
Seasonable in August, September, and October.
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