Quince Marmalade

Pare, core and slice the quinces, stew the skins, and the perfect cores in water enough to cover them. When tender, strain through a cloth. Add the quinces and sugar in the proportion of ¾ pound to 1 pound of fruit, to this liquid. Boil, stirring and mashing the fruit with a wooden spoon as it softens. The juice of 2 oranges to every 3 pounds of fruit imparts an agreeable flavor. When cool, put in small jars.

Quince Cheese

Boil quince marmalade very thick and pack in tumblers or small pots. It will turn out firm as cheese, and can be cut in slices for luncheon or tea.

Pear And Quince Marmalade

2 dozen juicy pears. 10 fine quinces.

Juice of 3 lemons.

¾ pound of sugar to every pound of fruit after it is ready for cooking. Pare and core the fruit, dropping in cold water until ready for use. Stew parings and perfect cores in water enough to cover. When tender, strain, put in the sliced fruit and boil. Beat with a wooden spoon until thick, add the sugar and lemon-juice, cook steadily one hour longer, beating with a wooden spoon frequently. Pack in small jars while warm; when cold, tie up securely.

Pear Marmalade

Divide the pears, core and boil soft. Rub through a sieve and put to each pound of pulp ¾ of a pound of sugar. Stew over a slow fire till it becomes a thick jelly, stirring constantly toward the last.

Grape Marmalade, (Amber Color)

Separate the skin from pulp of the grapes and cook the pulp with 3 or 4 tablespoonfuls of water until soft enough to rub through a sieve to remove the seeds. To 4 quarts of this pulp add 2 quarts of smoothly cooked sour apple sauce, measured after cooking. Let it get hot before the sugar is put in; add the grated yellow rind of 3 lemons. Cook half an hour after the sugar is added. The apples may be cooked the day before using. This sauce will grow firm like jelly. Put in small jars. This quantity will need 7 pounds of sugar.

Grape Marmalade (Bed Color)

Boil the skins of the grapes in water enough to cover them. Strain through a coarse cloth. To 3 quarts of juice add 3 quarts of sour apples, stewed; the juice and pulp of 4 lemons, 1 ounce of stick cinnamon, broken in bits and tied up in cloth, and 7 pounds of sugar. Let all get hot together and add the sugar afterward. Stir until it dissolves. Boil one-half hour; take out the spice bag when the flavor suits. Put up in bowls and cover with paper, like jelly, after it is cold. Will keep years. 1½ pecks of sour apples and 25 pounds of grapes will make the two kinds of marmalade given above. They should be made at the same time, using the grape pulp for one and the juice for the other.

Lemon Marmalade

Slice the lemons thin, removing the seeds; add 3 pints of cold water to each pound of fruit, after cutting. Let it stand twenty-four hours, then boil until tender; pour into an earthen bowl until the following day.. Weigh it and to every pound of boiled fruit add 1½ pounds of lump sugar; boil the whole together until the syrup jellies and the chips are rather transparent.

Peach Marmalade

Pare, stone and weigh the fruit. Boil one-half the peach-kernels in a cupful of water or enough to cover them well. Quarter the peaches and add to the water, after straining it; heat slowly, stirring often with a wooden spoon. Then boil for three-quarters of an hour. Add ¾ pound of sugar to each pound of fruit; boil for five minutes, skim and put in the juice of 1 lemon to every 3 pounds of fruit. Boil a few minutes, stewing to a smooth paste. When nearly cold put in glass jars.

Apple Marmalade

Take any kind of sour apples, pare and core them; cut in small pieces, and to every pound of apples put ¾ pound of sugar. Boil over a slow fire until reduced to a fine pulp. Put in jelly jars and keep in a cool place.

Pineapple Marmalade

Grated pine-apple and powdered sugar, pound for pound. Boil until thick, then pack in tumblers, and when cold, paste over with papers dipped in the beaten white of egg. Keep in a cool place.

Orange Marmalade

Peel the oranges, boil the peel until tender; scrape off the white lining with a knife, to remove the bitterness, and chop the remainder fine. Divide the oranges; remove the stringy edges and the seeds; chop fine and add to the peel. To each pint of this mixture add 1 pound of sugar; boil until it thickens and put in glasses.

Pear Marmalade

Pare, core and quarter 6 pounds of small pears; steam until tender. Put in a preserving-kettle and add to them 4 pounds of sugar and 3 cupfuls of water; set over the fire, mash and stir the fruit while cooking until it is thick like jelly. When cool secure same as jelly. Use a wooden spoon.

Plum Marmalade

Take the pulp remaining after making plum jelly, add pound of sugar to 1 pound of pulp, first putting it through a colander. Cook well, stirring frequently.

Tomato Marmalade

Ripe tomatoes, pared; sugar, pound for pound. Put in a preserving kettle, adding 1 ounce of ginger-root and the juice and grated yellow rind of 2 lemons to every 3 pounds of fruit (the ginger may be omitted if disliked). Boil 3 hours, skimming frequently. When a smooth mass put in jars and tie down tightly. Egg paper may be used or not. Very nice.