Pear and Quince Marmalade. Maltese Cross
2 dozen juicy pears.
10 fine, ripe quinces.
Juice of 3 lemons.
¾ pound of sugar to every pound of fruit after it is ready for cooking.
A little cold water.
Pare and core the fruit, and throw it into cold water while you stew parings and cores in a little water to make the syrup. When they have boiled to pieces strain off the liquid; when cold, put in the sliced fruit and bring to a fast boil. It should be thick and smooth before the sugar and lemon-juice go in. Cook steadily an hour longer, working with a wooden spoon to a rich jelly. When done, put into small jars while warm, but do not cover until cold.