Quince Marmalade

Ingredients

• 2 pounds sharp apples
• 2 pounds quinces
• 1 pound white sugar
• 1/2 pint water
• cochineal

Instructions

1. Peel, cut into quarters, and core two pounds of sharp apples and the same quantity of quinces.
2. Put them into a jar with one pound of white sugar powdered and sprinkled over them.
3. Cover them with half a pint of water, and put in also a little bruised cochineal tied in a muslin.
4. Set them in a slack oven till tender.
5. Take out the cochineal and pulp the fruit to a marmalade.
6. Some cooks prefer boiling the sugar and water first and scalding the fruit till tender, and then adding them to the syrup.