Quince Marmalade
429. To each pound of the pulp obtained according to the above receipt for jelly, add one pound of white sugar; boil the whole until it is perfectly smooth. It must be stirred all the time it is boiling. If you do not make jelly of your quinces cut them up in small pieces, add a pound of sugar to a pound of fruit, and as much water as will dissolve the sugar; then boil it till it is a perfectly smooth paste; stir it all the time.