Marmalade may be composed of almost any fruits; the best, however, for this purpose are, apricots, peaches, oranges, quinces, egg-plums, apples, etc. They are usually made by boiling the fruit and sugar together to a kind of pulp, stirring them constantly whilst on the fire; it is kept in pots, which must not be covered till the marmalade is quite cold. The proportion of sugar is half a pound to each pound of fruit.

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