Quince Marmalade
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- quinces
- 2 pounds quince pulp
- 1 pound sugar
- a little cochineal
- quince seeds
Instructions
- Boil the quinces in water until soft. Let them cool, then rub all the pulp through a sieve. Combine two pounds of the sieved pulp with one pound of sugar. Pound a little cochineal and sift it through fine muslin, then mix it with the quince to give color. Pick out the seeds, tie them in a muslin bag, and boil the bag together with the marmalade. When the mixture has become a thick jelly, remove the seed bag and put the marmalade into pots.