Quince Marmalade

Ingredients

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

Instructions

1. Peel, quarter, and core the apples and quinces. Place them in a jar and sprinkle the powdered white sugar over them. Add the water and a small amount of bruised cochineal tied in muslin (for coloring). Set the jar in a slack (cool) oven until the fruit is tender. Remove the cochineal, then pulp the fruit to a marmalade consistency.
2. Alternatively, some cooks prefer to boil the sugar and water first, scald the fruit until tender in this syrup, then combine them together.