Quince Marmalade
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- quinces
- 2 pounds quince pulp
- 1 pound sugar
- cochineal
- quince seeds
Instructions
- Boil the quinces in water until soft, let them cool, and rub all the pulp through a sieve.
- Put two pounds of it to one of sugar.
- Pound a little cochineal, sift it through fine muslin, and mix it with the quince to give a colour.
- Pick out the seeds, tie them in a muslin bag, and boil them with the marmalade.
- When it is a thick jelly, take out the seeds and put it in pots.