Marmelade de Poires.—Pear Marmalade
France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 7 ingredients
Possible health benefits
General information, not medical advice.
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Quince
Source of vitamin C · 15 mg per 100 g, 19% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Quinces, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Boil any quantity of baking pears till tender;
- take off the rind and strain the pulp through a sieve, then put it on the fire till near sticking to the pot;
- next, weigh the marmalade, and put an equal weight of sugar into the saucepan, with half a pint of water, boil till, when you dip in the skimmer, you see large sparkles of sugar arise and cluster together ;
- then put in the marmalade, mix it well with the sugar, and when it begins to simmer, put it into pots;
- when cold, strew some powdered sugar over it.
- MARMALADES, ALL FOR DESSERTS.
- = 337 972.
- | ‘Marmélade de Coings.— Quince Marmalade.
- Take any quaritity of quinces you please, boil them in water till tender, and then change them into cold water;
- when “quite cold, quarter them, and take out the cores;
- bruise and sub them through a sieve, set the marmalade upon the fire, and keep stirring till it is thick;
- weigh it, and boil the same weight of sugar as directed in the preceding receipt;
- then add the marmalade to the sugar, and stir well over the fire;
- take it off when they begin to simmer, and put it into pots.
- baer 973.
- _* “Marmelade de Pommes.— Apple Marmalade.
- Boil some pippins till they begin to be tender ;
- then change them into cold water, take off the skins, and remove the cores;
- squeeze the pulp hard through a sieve, and put it over the fire, letting it, remain till it becomes very thick;
- then .
- weigh as much fine sugar as you have marmalade, and skim and boil it to the same degree of consistence as for pear marmalade;
- put the marmalade to the sugar, and stir them .
- well together with a wooden spoon till the apple begins to boil: then take it off, and when a little cool, put it into pots, but do not cover them up till quite cold.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Slotted spoon
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Sieve