Quince Marmalade

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 3 ingredients

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.

Pare, core, and cut into pieces the fruit.
Put the skins and cores into a kettle;
cover them with water, and boil thirty minutes, or until tender;
strain off the water through a colander, and as much pulp as will pass without the skins.
To this add the rest of the fruit and three quarters of a pound of sugar to each pound of fruit.
Boil it until it becomes a jelly-like mass.
Mash the fruit as much as possible.
It may be colored red, if desired, with cochineal.
Turn it into glasses, tin boxes, or wooden salt-boxes.
It becomes solid, and is served cut into slices.
The Russians cut it into inch squares, and serve it as a bonbon.