Quince Marmalade
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- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 6 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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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- Cut up quinces--skins, cores and all, cover with water and boil until tender.
- Rub through a sieve, and to every pint of pulp add one pint of sugar.
- Boil two hours, stirring often.
- Peach, crab-apple and, in feet, all kinds of marmalade may be made in the same manner.
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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Sieve